Since Christmas is tomorrow, today's double post deals with six more recipes for your Christmas table (or, really, at any time). Check out the Easy Cranberry Sauce (so much better than the canned variety - and really very easy!) and the Acorn Squash Stuffed with Vegetarian Sausage and Apples. Enjoy!
FLUFFY CRAN-RASPBERRY SALAD
This is from My Food and Family, and begins, "Introduce our sweet Fluffy Cran-Raspberry Salad to the Thanksgiving table this year. This brightly colored Fluffy Cran-Raspberry Salad gets its delicious flavor from vanilla pudding, COOL WHIP topping and frozen raspberries."
Prep Time: 15 minutes; Cook Time: 1 hour; Total Time: 1 hour 15 minutes; Makes 12 servings
To view this online, go to https://www.myfoodandfamily.com/recipe/209820/fluffy-cran-raspberry-salad.
Ingredients
2 cups frozen raspberries
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1/2 cup cranberry juice
1 can (14 oz.) whole berry cranberry sauce
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1-1/2 cups JET-PUFFED Miniature Marshmallows
Directions
Microwave raspberries in medium microwaveable bowl on HIGH 1 min. or just until thawed.
Add dry pudding mix and cranberry juice; stir 2 min.
Add cranberry sauce; stir until blended. Gently stir in COOL WHIP, then marshmallows.
Refrigerate 1 hour.
Kitchen Tips
Tip 1
Note
This festive salad can be refrigerated up to 2 days. Just stir in the marshmallows just before serving.
Tip 2
How to Thaw COOL WHIP Whipped Topping
Place unopened tub in refrigerator. An 8-oz. tub will be completely thawed in 4 hours. Do not thaw in microwave.
Tip 3
Special Extra
For a touch of color, garnish with fresh mint sprigs before serving.
GLAZED HAM WITH DRIED CHERRY CARAMELIZED ONIONS
Serves 10.
Source: NPB
Find this recipe at: http://diabeticgourmet.com/recipes/html/971.shtml
Ingredients
3 pound fully-cooked boneless smoked ham
2 tablespoons honey
1 tablespoon stone-ground mustard
1 teaspoon cider vinegar
5 medium onions, halved lengthwise and thinly sliced (about 5 cups)
3 tablespoons butter
1/2 cup dried tart cherries
1/3 cup cider vinegar
2 tablespoons honey
1/2 teaspoon cardamom
1/4 cup almonds, sliced or slivered, and toasted
Directions
Heat oven to 325 degrees F. Place ham on rack in shallow baking pan. Roast 45 minutes to 1 hour or until a meat thermometer registers 140 degrees F. (about 15 to 18 minutes per pound).
Meanwhile, for glaze, in a small bowl combine 2 tablespoons honey, 1 teaspoon cider vinegar and 1 tablespoon mustard. Brush ham with glaze during the last 5 minutes of baking.
To caramelize onions, cook onions in a covered Dutch oven in hot butter over medium heat for 12 to 15 minutes or until onions are just tender, stirring occasionally. Stir in 1/2 cup dried cherries, 1/3 cup cider vinegar, 2 tablespoons honey and 1/2 teaspoon cardamom. Simmer, uncovered, for 5 minutes. Stir in toasted almonds. Slice ham; serve with onion mixture.
Nutritional Information Per Serving: Calories: 277; Protein: 26 g; Fat: 10 g; Sodium: 1337 mg; Cholesterol: 43 mg; Saturated Fat: 4 g; Dietary Fiber: 2 g; Carbohydrates: 20 g
HARVEST WALNUT PUMPKIN PIE
This comes from Allrecipes, and begins, "A walnut topping adds lovely crunch to this quick and easy spiced pumpkin pie with a hint of maple flavoring. Store leftovers covered in the refrigerator."
Prep Time: 15 minutes; Cook Time: 45 minutes; Total Time: 1 hour; Servings: 8; Yield: 1 9-inch pie
To view this online, go to https://www.allrecipes.com/recipe/268384/harvest-walnut-pumpkin-pie/.
Ingredients
1 (15 ounce) can plain pumpkin puree
1 (14 ounce) can sweetened condensed milk
2 eggs
1 teaspoon maple-flavored extract
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 (9 inch) prepared graham cracker crust
Walnut Topping
1/3 cup packed brown sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
3 tablespoons butter, cubed
1/2 cup chopped walnuts
Directions
Preheat the oven to 425 degrees F (220 degrees C).
Combine pumpkin, condensed milk, eggs, maple extract, cinnamon, salt, ginger, and nutmeg in a large bowl. Mix well and pour into the graham cracker crust. Smooth the top with a spatula.
Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until filling is set, about 30 minutes.
Prepare walnut topping while pie is baking. Mix brown sugar, flour, and cinnamon together in a bowl. Cut in butter with a fork until coarse crumbs form. Stir in walnuts.
Remove pie from the oven and cover evenly with the topping. Continue baking until topping is golden brown, about 10 minutes. Cool completely before slicing.
Cook's Note
Substitute an unbaked pie shell for the graham cracker crust if preferred.
EASY CRANBERRY SAUCE
This comes from One Green Planet's newsletter. The recipe states, “My Easy Cranberry Sauce is not very sweet. It has a tangy tartness and makes a beautiful side dish for your holiday table.”
To view this and other cranberry recipes, click here.
Ingredients
12 oz. Bag of fresh or frozen cranberries, with 1/2 cup set aside
1 cup sugar
zest of 1 orange
2 Tbs. Water or orange juice
Directions
Set aside 1/ 2 cup cranberries in a bowl. Put the rest of the cranberries into a saucepan. Add sugar, orange zest and water or orange juice and cook over low heat. Stir until sugar dissolves and cranberries soften, about 10 minutes. Raise the heat to medium high and cook until cranberries burst, about another 10 minutes. Reduce heat back to low and add in the cranberries you set aside. Add more sugar if you want, and salt and pepper to taste. Let cool (you can refrigerate it if you like your cranberry sauce cold) before serving.
ACORN SQUASH STUFFED WITH VEGETARIAN SAUSAGE AND APPLES
This comes from Jolinda Hackett, who wrote for The Spruce Eats. Jolinda wrote, “A vegetarian and vegan recipe for acorn squash stuffed with vegetarian sausage and apples. Use store-bought vegetarian sausage to make this fall entree for Thanksgiving, Christmas, or any special occasion meal. Stuffed acorn squash makes a very presentable centerpiece for a vegetarian of vegan meal. It's filled with a bread stuffing with plenty of fresh herbs, including sage and thyme - it's these herbs which will fill your kitchen and your entire home with that fabulous Thanksgiving aroma as it bakes.
“If you're looking for a gluten-free stuffed squash recipe, try using a quinoa stuffing instead of bread.
“This vegetarian and vegan stuffed acorn squash recipe serves four, but the portions are generous, so plan on it serving 6-8 if you're serving it as a side dish.”
Prep Time: 20 minutes; Cook Time: 75 minutes; Total Time: 95 minutes; Yield: 4 as a main, 6 - 8 as a side.
Note: I can no longer find a working link for this, but did want to post it while acknowledging Jolinda.
Ingredients
1 package vegetarian sausage (use Gimme Lean brand)
2 cups water
3 Tbsp olive oil
1 medium yellow onion, chopped
6 stalks celery, chopped fine
1 Tbsp fresh sage OR 1 tsp dried
1 Tbsp fresh thyme OR 1 tsp dried
6 oz plain stuffing cubes, OR 8 cups toasted bread crumbs
1/2 cup unsweetened applesauce
1 medium apple, any kind, diced
1/3 cup apple cider
2 large acorn squash, cut in half, with seeds removed
Salt and pepper to taste
Preparation
Preheat oven to 450°.
Lightly brown the vegetarian sausage in a non-stick skillet sprayed with a little olive oil, breaking it up and crumbling it with a spatula as it browns, just as you would with a meat sausage. Set aside.
Bring water and olive oil to a boil in a covered pot over high heat. Stir in onion, celery, sage, and thyme. Cook, covered, stirring frequently, for 5 minutes. Remove from heat.
Stir in stuffing cubes, salt and pepper, applesauce, apple cider, and the browned sausage, mixing to combine. Taste, and adjust seasonings to taste.
Divide the stuffing evenly among the acorn squash halves. Arrange the halves in a roasting pan and pour water around (not on) the squash to 1 inch.
Lightly spray a piece of aluminum foil large enough to cover the pan with olive oil spray. This will prevent it from sticking to the stuffing. Cover the pan tightly, tending slightly with the sprayed side down.
Bake for about 1 hour and 15 minutes, or until the squash is tender when pierced with a fork.
BAKED BUTTER CARROTS
This comes from my e-cookbook, Off the Wall Cooking.
These are from my Grandma Hallock, who was a fantastic cook. She wrote, “Good with Veal Birds (Beef Rolls).” Eat & enjoy!
Ingredients
2 1/2 lbs. carrots
1 T salt
2 T oleo or butter
1 1/2 tsp. sugar
dash of pepper
2 tsp. lemon juice
Directions
Peel carrots. Cut into lengthwise slices. Put them & rest of ingredients into casserole. Cover & bake at 275 degrees for 3 hours. Uncover & brown on top for 15 minutes. Serves 6.
Friday, December 24, 2021
Thursday, December 23, 2021
Christmas Recipes
Since Christmas is this Saturday, here are six yummy recipes to add to your holiday table, including Turkey Tikka Masala and Maple Pecan Sweet Potato Scones. Enjoy!
TURKEY BREAST ROULADE WITH GARLIC AND ROSMARY
This recipe is by Ina Garten and adapted by Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, "Ina Garten has been known as the Barefoot Contessa since she opened a gourmet store by that name in East Hampton, N.Y., in 1985. She shared this recipe from her book “Modern Comfort Food” with The Times for Thanksgiving in 2020, when many cooks were looking for alternatives to whole turkey. If you don’t like fennel seeds, leave them out: Garlic, sage and rosemary give this roast the flavors of Italian porchetta, and it will still be fragrant, juicy and delicious without them."
Time: 3 hours; Yield: 8 to 10 servings
This yummy recipe (and aren't most of Ina's recipes yummy?) was featured in "How Does Ina Do It?", and can be viewed online at https://cooking.nytimes.com/recipes/1021643-turkey-breast-roulade-with-garlic-and-rosemary.
Ingredients
4 tablespoons good-quality olive oil
1 large yellow onion, chopped (about 1 1/2 cups)
3/4 teaspoon whole fennel seeds
6 garlic cloves, minced (about 2 tablespoons)
1 tablespoon chopped fresh sage leaves, plus 4 whole sage leaves
1 tablespoon minced fresh rosemary leaves
1 whole butterflied boneless, skin-on turkey breast (about 4 to 5 pounds)
Kosher salt and freshly ground black pepper
1/4 cup cold unsalted butter (1/2 stick)
4 ounces thinly sliced prosciutto
1 cup dry white wine, such as Chablis
Preparation
Heat the oven to 350 degrees.
Heat 2 tablespoons olive oil in a medium (10-inch) skillet over medium heat. Add the onion and fennel seeds and cook for 6 to 8 minutes, tossing occasionally, until the onion is tender. Add the garlic and cook for 1 minute. Off the heat, stir in the chopped sage and the rosemary; set aside to cool.
Set the turkey breast on a cutting board and open it up, skin side down. If necessary, pound the turkey to an even thickness of about 1 inch. Sprinkle the turkey with 4 teaspoons salt and 1 1/2 teaspoons pepper. Once the onion mixture has cooled, spread it evenly on the meat. Grate the butter and sprinkle it on top. Arrange the prosciutto on top to totally cover the filling and meat.
Starting at one long end of the turkey breast, roll the meat up jelly-roll style to make a compact cylindrical roulade, ending with the seam side down. Tie the roulade tightly with kitchen twine at 2 to 2 1/2-inch intervals to ensure that it will roast evenly. Slip the whole sage leaves under the twine down the center of the roulade.
Place the roulade, seam side down, in a roasting pan and pat the skin dry with paper towels. Brush the skin with the remaining 2 tablespoons olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Pour the wine and 1 cup water into the roasting pan, surrounding the turkey with the liquids without pouring them directly over the roulade. Roast for 1 1/4 to 1 1/2 hours, until the skin is golden brown and the internal temperature is 150 degrees.
Remove from the oven, cover the turkey with foil, and allow to rest for 15 minutes. Remove the string, slice the roulade crosswise in 1/2-inch-thick slices, and serve warm with the pan juices.
MAPLE PECAN SWEET POTATO SCONES
This comes from United HealthCare, and begins, "Tender and fluffy, these spiced scones are full of veggies, whole grains and maple syrup and are best served warm. Even better? They’re easy enough to whip up for brunch or afternoon coffee."
Yields:12
You can view this online by clicking here.
Ingredients:
Scones
2 3/4 cups whole-wheat pastry flour
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 stick cold butter, diced
2/3 cup sweet potato, cooked and mashed
1/3 cup real maple syrup
2 eggs
Glaze
1/2 cup powdered sugar
1 tablespoon real maple syrup
2–3 teaspoons milk
1/4 cup pecans, chopped
Directions:
Preheat oven to 425 degrees. In a large mixing bowl, combine flour, baking powder, cinnamon, salt, ginger and nutmeg. Cut in the butter with two knives or a pastry blender until crumbly. In a medium mixing bowl, whisk together the sweet potato, maple syrup and eggs until blended.
Add the wet ingredients to the dry and combine until a soft dough forms. Divide the dough in half and turn out onto a lightly floured surface. Pat each half into a 6-inch circle about 1 inch thick. Transfer the two circles to a parchment-lined baking sheet. Using a knife, cut each circle into 6 wedges, gently separating the wedges with the knife until they are about 1/4 inch apart.
Bake the scones for 16–18 minutes or until golden. Whisk together the glaze ingredients and drizzle over the warm scones. Sprinkle with chopped pecans.
Yields 12. Calories: 231, Total fat: 10.8g, Saturated fat: 5.4g, Cholesterol: 51.3mg, Sodium: 96mg, Carbs: 30.8g, Dietary fiber: 3.7g, Sugars: 8.3g, Protein: 5.2g
TURKEY TIKKA MASALA
This is from Samin Nosrat in The New York Times cooking e-newsletter. Samin wrote, "This twist on the Punjabi-style curry gives a new life to leftover turkey. The turkey is marinated overnight in yogurt, turmeric, garam masala and garlic paste, imparting deep flavors and moisture. Tomatoes and cream add warmth, while serrano peppers give the tikka masala its kick. Serve it alongside steamed basmati rice for a deeply satisfying meal."
Yield: 6 servings; Time: 1 1/2 hours, plus 4 hours' marinating
This was featured in "Thanksgiving Can Be Bland. Your Leftovers Don’t Have to Be.", and can be viewed online at https://cooking.nytimes.com/recipes/1018425-turkey-tikka-masala.
Ingredients
For the marinade:
2 teaspoons garam masala
2 teaspoons ground coriander
2 teaspoons ground cumin
1 tablespoon paprika
4 teaspoons ground turmeric
1 teaspoon kosher salt
6 cloves garlic, finely grated or pounded in a mortar and pestle
4 teaspoons finely grated fresh ginger
1 cup whole-milk yogurt
4 cups cooked turkey (about 1 pound), cut into 1 1/2-inch pieces
For the masala:
4 tablespoons ghee or neutral-tasting oil
1 large onion, thinly sliced
6 cardamom pods, crushed
1 bay leaf
1 teaspoon paprika
1/2 teaspoon red pepper flakes (optional)
1 teaspoon garam masala
1 1/2 teaspoons kosher salt, plus more to taste
2 tablespoons finely grated fresh ginger
4 cloves garlic, finely grated or pounded in a mortar and pestle
2 serrano peppers, finely chopped
2 tablespoons tomato paste
1 (28-ounce) can whole peeled tomatoes
2 cups heavy cream
3/4 cup coarsely chopped fresh cilantro, plus a few sprigs for garnish
Juice of 1 small lemon
Steamed basmati rice, for serving
Preparation
Make the marinade: In a medium bowl, stir together garam masala, coriander, cumin, paprika, turmeric, kosher salt, garlic, ginger and yogurt. Fold in the turkey. Cover and chill for 4 hours or overnight.
Make the masala: On the stove top, heat a Dutch oven or similar pot over medium-high heat. Add 3 tablespoons ghee or neutral oil, then add onion, cardamom, bay leaf, paprika, pepper flakes (if using), garam masala and a pinch of salt. Reduce heat to medium and cook, stirring occasionally, until onions are brown and tender, 10 to 15 minutes, adjusting temperature as needed so the onion doesn’t burn.
Make space among onions in center of pot, and add 1 tablespoon ghee or neutral oil. When ghee has melted or oil begins to shimmer, add ginger, garlic and serrano peppers, and sizzle for about 10 seconds. Combine that mixture with the spiced onions. Stir in tomato paste. Add tomatoes and their juices, crushing them with your hands as you add them. Bring to a boil, then reduce heat and simmer, stirring often, until the liquid is almost gone, 8 to 10 minutes.
Add cream and chopped cilantro to the pot. Season with 1 1/2 teaspoons kosher salt, then taste and adjust seasoning as needed. Simmer over low heat, stirring occasionally, until sauce thickens, about 40 minutes. Discard bay leaf.
In the meantime, line a baking sheet with foil, turn on oven broiler, and arrange an oven rack about 6 inches from broiling unit. Lay the marinated turkey on the foil in a single layer. Stir any remaining marinade into the sauce. Broil until turkey begins to blacken in spots, 6 to 8 minutes. Set aside.
Use a hand-held blender (or blender) to purée the sauce, then add turkey and return the sauce to a simmer for 5 to 10 minutes, stirring occasionally, until just warmed through. Just before serving, stir in lemon juice. Taste and adjust salt as needed.
To serve, garnish with cilantro sprigs. Serve hot, with steamed basmati rice. Cover and refrigerate leftovers for up to 3 days, or freeze for up to 2 months.
BEST THANKSGIVING LEFTOVERS SANDWICH
This is from Sohla El-Waylly in The New York Times cooking e-newsletter. Sohla wrote, "The sandwich you make with all the prized leftovers the day after Thanksgiving might be even better than the main event. Assembling this leftover Thanksgiving sandwich is easy, but the details matter. The white and dark turkey meat each get special love and attention: The breast is warmed in butter, while the dark meat is shredded, then warmed in gravy. This club ditches the usual third slice of bread for a slab of crisp, fried stuffing instead. When heating the stuffing, make sure your pan is good and hot so the stuffing fries up fast without falling apart in the skillet. A generous swipe of cranberry mayo brings the whole thing together."
Yield: 4 sandwiches; Time: 20 minutes, plus overnight chilling
This was featured in "3 Brilliant Ways to Transform Leftover Stuffing", and can be found online at https://cooking.nytimes.com/recipes/1021605-best-thanksgiving-leftovers-sandwich.
Ingredients
2 tablespoons unsalted butter, plus more for greasing the pan
4 cups leftover stuffing
1/2 cup mayonnaise
1/2 cup homemade, canned or jarred cranberry sauce
1 cup shredded dark-meat turkey
1/2 cup leftover gravy
4 teaspoons neutral oil
1 cup sliced turkey breast
Kosher salt and freshly ground black pepper
8 slices sandwich bread (preferably 4- to 5-inch square slices), toasted if desired
2 cups assorted Thanksgiving leftovers (any combination of cooked green beans, sweet potatoes, mashed potatoes or other sides), warmed
Preparation
Grease a 8- or 9-inch square baking pan with butter, then line it with parchment paper, covering the bottom and 2 sides with one sheet, creasing it into the corners to ensure a snug fit. If the stuffing is cold, warm it in the microwave for 1 minute or covered in a 350-degree oven for 15 minutes.
Put the stuffing into the prepared pan and press into an even layer using an offset spatula or the back of a spoon. Top with a sheet of parchment and press firmly with your hands, tightly compacting the stuffing. If you have a second pan of the same size, use that to pack down the stuffing. Cover and chill overnight.
The next day, prepare your sandwich fillings: In a small bowl, whisk together the mayonnaise and cranberry sauce. Set aside.
In a small saucepan, combine the shredded dark-meat turkey and the gravy. Gently heat over medium-low, stirring occasionally, until warmed through, about 5 minutes.
In a large nonstick skillet or well-seasoned cast-iron skillet over medium-high, warm the oil until hot and shimmering. (The stuffing needs to be cooked hot and fast, or it will stick to the skillet and fall apart.) Meanwhile, remove the stuffing from the pan by lifting the parchment overhang, and cut the stuffing into four squares.
Cook stuffing until browned and crisp on one side, gently pressing it down using the base of the baking pan you chilled it in, about 1 minute. Using a flat spatula, quickly flip each piece of stuffing. Cook the other side until browned and crisp, about 1 minute. Transfer to a plate.
In the same skillet, melt the 2 tablespoons butter over medium-low heat until foamy. Add the sliced turkey breast, flipping occasionally until warmed through, about 3 minutes. Season with salt and pepper.
Assemble the sandwiches: Evenly spread 2 tablespoons of cranberry mayonnaise on 1 side of each slice of bread. Divide the buttery sliced turkey over the 4 slices of bread. Divide half the assorted leftovers on top of the white meat, then top each with a slab of crisp stuffing.
On top of the crisp stuffing, evenly divide the gravy-dressed dark meat and the remaining assorted leftovers. Top with remaining mayo-slathered bread. Using a sharp serrated knife, cut each sandwich on the diagonal and serve right away.
SHEET-PAN SWEET POTATO, PECAN AND PUMPKIN PIE
This is from Jocelyn Delk Adams on the Today website. It begins, "This is a fun recipe that will please everyone, even the pickiest people, on holidays! You can have three different flavors of pie all in one, so everyone is satisfied.
"Swap option: You can use canned sweet potato and canned pumpkin. Also puff pastry is a fun sub for refrigerated pie dough."
Prep Time: 60 minutes; Cook Time: 60 minutes; Servings: 16
To view this online, go to https://www.today.com/recipes/sheet-pan-sweet-potato-pecan-pumpkin-pie-recipe-t200661.
Ingredients
Crust
2 boxes refrigerated rolled pie crust (4 crusts total)
1 egg plus 1 teaspoon water, whisked together
Pumpkin Pie Filling
1 1/2 cup pumpkin puree
1/4 cup evaporated milk
1/2 cup granulated sugar
1/2 teaspoon kosher salt
2 teaspoons pumpkin pie spice
1 large egg, room temperature
Pecan Pie Filling
2/3 cup light brown sugar
1/2 cup light corn syrup
4 tablespoon unsalted butter, melted and cooled
1 egg
1 egg yolk
1 teaspoon vanilla extract
1 pinch kosher salt
2 cups pecans, roasted and roughly chopped
Sweet Potato Filling
2/3 cup granulated sugar
5 tablespoons unsalted butter, room temperature
1 large egg
1/4 teaspoon vanilla extract
1 2/3 sweet potato, fully cooked and mashed
3/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/3 cup evaporated milk
Preparation
For the crusts:
Preheat the oven to 350 F.
Unroll 3 of the pie crusts on a lightly floured work surface. Stack them on top of each other. Roll out the thick, layered dough to a 15- by 21-inch rectangle. Press into a rimmed baking sheet so that the crust comes up the sides and hangs over slightly. This will be the bottom crust.
Chill until ready to use, at least 30 minutes.
For the pumpkin pie filling:
Whisk together the pumpkin, evaporated milk, sugar, salt, pumpkin pie spice and the egg in a medium bowl until smooth. Cover and set aside.
For the pecan pie filling:
Whisk together the brown sugar, corn syrup, butter, eggs, vanilla and salt in a medium bowl until smooth. Fold in the pecans, cover and set aside.
For the sweet potato pie filling:
Using a handheld mixer, beat together the sugar and butter until fluffy, then carefully mix in the egg and vanilla. Once combined, add mashed sweet potato, cinnamon, nutmeg and salt. As the mixture begins to smooth out, gradually pour in the evaporated milk. Mix until fully incorporated, cover and set aside.
To assemble:
Remove the prepared baking sheet with dough from the refrigerator. Using a fork, poke the pie crust about a dozen times, going all around the dough (except for the crust).
Using a large spatula, carefully scoop, spread and smooth each filling onto the crust. On the left side, start with the sweet potato and allow it to only take up 1/3 of the pan. Next, scoop out the pumpkin pie filling on the opposite right side leaving just the center open then add the pecan filling to the center (because there is a bit more liquid in the pecan mixture, it will spread a bit, do your best to control it by quickly scooping, spreading and smoothing).
Finally, decorate the outside pie dough that is hanging over and brush the outside of the pie crust with your egg wash.
Bake until all pies are set and the crust is golden-brown and crisp, about 50-60 minutes.
Remove the pie from the oven and allow it to completely cool, about 1-1 1/2 hours. Tightly cover the top with nonstick aluminum foil (or plastic wrap) and transfer to the refrigerator to set for at least 4 hours. Overnight is best.
Allow the pie to sit at room temperature for at least 30 minutes before serving. Slice, serve and enjoy!
THANKSGIVING LEFTOVER ENCHILADAS
This is from Old El Paso, and begins, "What are you more excited for - the actual Thanksgiving dinner, or leftovers? If turkey sandwiches have lost their charm these Thanksgiving Leftover Enchiladas are a super simple and tasty way to use up all those bits and pieces."
Prep Time: 20 minutes; Total Time: 40 minutes; Makes 4 servings
To view online, go to https://www.oldelpaso.com/recipes/thanksgiving-leftover-enchiladas.
Ingredients
2 cups shredded turkey
1 1/2 cups stuffing or dressing
1 1/2 cups shredded cheddar cheese
2 cans (10 oz ea) Old El Paso™ Red Enchilada Sauce
1 package (8 count) Old El Paso™ Flour Tortillas for Burritos
Cilantro
Preparation
Preheat the oven to 350ºF.
In a large bowl, combine the turkey, stuffing and 1 cup of the cheese. Mix to combine.Pour about 1/3 of one of the cans of enchilada sauce in the bottom of a 9x13-inch baking dish. Tilt the dish to coat the bottom completely with the sauce.
Take one of the tortillas and spread 1/8 of the turkey mixture down the center. Roll the enchilada up and place in the prepared dish, seam side down. Repeat with the remaining tortillas and filling.
Pour the remaining enchilada sauce over the top of the enchiladas.
Top with the remaining cheese. Bake in the preheated oven until the cheese is melted and the sauce is bubbling, about 20 minutes.
Top with cilantro before serving.
TURKEY BREAST ROULADE WITH GARLIC AND ROSMARY
This recipe is by Ina Garten and adapted by Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, "Ina Garten has been known as the Barefoot Contessa since she opened a gourmet store by that name in East Hampton, N.Y., in 1985. She shared this recipe from her book “Modern Comfort Food” with The Times for Thanksgiving in 2020, when many cooks were looking for alternatives to whole turkey. If you don’t like fennel seeds, leave them out: Garlic, sage and rosemary give this roast the flavors of Italian porchetta, and it will still be fragrant, juicy and delicious without them."
Time: 3 hours; Yield: 8 to 10 servings
This yummy recipe (and aren't most of Ina's recipes yummy?) was featured in "How Does Ina Do It?", and can be viewed online at https://cooking.nytimes.com/recipes/1021643-turkey-breast-roulade-with-garlic-and-rosemary.
Ingredients
4 tablespoons good-quality olive oil
1 large yellow onion, chopped (about 1 1/2 cups)
3/4 teaspoon whole fennel seeds
6 garlic cloves, minced (about 2 tablespoons)
1 tablespoon chopped fresh sage leaves, plus 4 whole sage leaves
1 tablespoon minced fresh rosemary leaves
1 whole butterflied boneless, skin-on turkey breast (about 4 to 5 pounds)
Kosher salt and freshly ground black pepper
1/4 cup cold unsalted butter (1/2 stick)
4 ounces thinly sliced prosciutto
1 cup dry white wine, such as Chablis
Preparation
Heat the oven to 350 degrees.
Heat 2 tablespoons olive oil in a medium (10-inch) skillet over medium heat. Add the onion and fennel seeds and cook for 6 to 8 minutes, tossing occasionally, until the onion is tender. Add the garlic and cook for 1 minute. Off the heat, stir in the chopped sage and the rosemary; set aside to cool.
Set the turkey breast on a cutting board and open it up, skin side down. If necessary, pound the turkey to an even thickness of about 1 inch. Sprinkle the turkey with 4 teaspoons salt and 1 1/2 teaspoons pepper. Once the onion mixture has cooled, spread it evenly on the meat. Grate the butter and sprinkle it on top. Arrange the prosciutto on top to totally cover the filling and meat.
Starting at one long end of the turkey breast, roll the meat up jelly-roll style to make a compact cylindrical roulade, ending with the seam side down. Tie the roulade tightly with kitchen twine at 2 to 2 1/2-inch intervals to ensure that it will roast evenly. Slip the whole sage leaves under the twine down the center of the roulade.
Place the roulade, seam side down, in a roasting pan and pat the skin dry with paper towels. Brush the skin with the remaining 2 tablespoons olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Pour the wine and 1 cup water into the roasting pan, surrounding the turkey with the liquids without pouring them directly over the roulade. Roast for 1 1/4 to 1 1/2 hours, until the skin is golden brown and the internal temperature is 150 degrees.
Remove from the oven, cover the turkey with foil, and allow to rest for 15 minutes. Remove the string, slice the roulade crosswise in 1/2-inch-thick slices, and serve warm with the pan juices.
MAPLE PECAN SWEET POTATO SCONES
This comes from United HealthCare, and begins, "Tender and fluffy, these spiced scones are full of veggies, whole grains and maple syrup and are best served warm. Even better? They’re easy enough to whip up for brunch or afternoon coffee."
Yields:12
You can view this online by clicking here.
Ingredients:
Scones
2 3/4 cups whole-wheat pastry flour
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 stick cold butter, diced
2/3 cup sweet potato, cooked and mashed
1/3 cup real maple syrup
2 eggs
Glaze
1/2 cup powdered sugar
1 tablespoon real maple syrup
2–3 teaspoons milk
1/4 cup pecans, chopped
Directions:
Preheat oven to 425 degrees. In a large mixing bowl, combine flour, baking powder, cinnamon, salt, ginger and nutmeg. Cut in the butter with two knives or a pastry blender until crumbly. In a medium mixing bowl, whisk together the sweet potato, maple syrup and eggs until blended.
Add the wet ingredients to the dry and combine until a soft dough forms. Divide the dough in half and turn out onto a lightly floured surface. Pat each half into a 6-inch circle about 1 inch thick. Transfer the two circles to a parchment-lined baking sheet. Using a knife, cut each circle into 6 wedges, gently separating the wedges with the knife until they are about 1/4 inch apart.
Bake the scones for 16–18 minutes or until golden. Whisk together the glaze ingredients and drizzle over the warm scones. Sprinkle with chopped pecans.
Yields 12. Calories: 231, Total fat: 10.8g, Saturated fat: 5.4g, Cholesterol: 51.3mg, Sodium: 96mg, Carbs: 30.8g, Dietary fiber: 3.7g, Sugars: 8.3g, Protein: 5.2g
TURKEY TIKKA MASALA
This is from Samin Nosrat in The New York Times cooking e-newsletter. Samin wrote, "This twist on the Punjabi-style curry gives a new life to leftover turkey. The turkey is marinated overnight in yogurt, turmeric, garam masala and garlic paste, imparting deep flavors and moisture. Tomatoes and cream add warmth, while serrano peppers give the tikka masala its kick. Serve it alongside steamed basmati rice for a deeply satisfying meal."
Yield: 6 servings; Time: 1 1/2 hours, plus 4 hours' marinating
This was featured in "Thanksgiving Can Be Bland. Your Leftovers Don’t Have to Be.", and can be viewed online at https://cooking.nytimes.com/recipes/1018425-turkey-tikka-masala.
Ingredients
For the marinade:
2 teaspoons garam masala
2 teaspoons ground coriander
2 teaspoons ground cumin
1 tablespoon paprika
4 teaspoons ground turmeric
1 teaspoon kosher salt
6 cloves garlic, finely grated or pounded in a mortar and pestle
4 teaspoons finely grated fresh ginger
1 cup whole-milk yogurt
4 cups cooked turkey (about 1 pound), cut into 1 1/2-inch pieces
For the masala:
4 tablespoons ghee or neutral-tasting oil
1 large onion, thinly sliced
6 cardamom pods, crushed
1 bay leaf
1 teaspoon paprika
1/2 teaspoon red pepper flakes (optional)
1 teaspoon garam masala
1 1/2 teaspoons kosher salt, plus more to taste
2 tablespoons finely grated fresh ginger
4 cloves garlic, finely grated or pounded in a mortar and pestle
2 serrano peppers, finely chopped
2 tablespoons tomato paste
1 (28-ounce) can whole peeled tomatoes
2 cups heavy cream
3/4 cup coarsely chopped fresh cilantro, plus a few sprigs for garnish
Juice of 1 small lemon
Steamed basmati rice, for serving
Preparation
Make the marinade: In a medium bowl, stir together garam masala, coriander, cumin, paprika, turmeric, kosher salt, garlic, ginger and yogurt. Fold in the turkey. Cover and chill for 4 hours or overnight.
Make the masala: On the stove top, heat a Dutch oven or similar pot over medium-high heat. Add 3 tablespoons ghee or neutral oil, then add onion, cardamom, bay leaf, paprika, pepper flakes (if using), garam masala and a pinch of salt. Reduce heat to medium and cook, stirring occasionally, until onions are brown and tender, 10 to 15 minutes, adjusting temperature as needed so the onion doesn’t burn.
Make space among onions in center of pot, and add 1 tablespoon ghee or neutral oil. When ghee has melted or oil begins to shimmer, add ginger, garlic and serrano peppers, and sizzle for about 10 seconds. Combine that mixture with the spiced onions. Stir in tomato paste. Add tomatoes and their juices, crushing them with your hands as you add them. Bring to a boil, then reduce heat and simmer, stirring often, until the liquid is almost gone, 8 to 10 minutes.
Add cream and chopped cilantro to the pot. Season with 1 1/2 teaspoons kosher salt, then taste and adjust seasoning as needed. Simmer over low heat, stirring occasionally, until sauce thickens, about 40 minutes. Discard bay leaf.
In the meantime, line a baking sheet with foil, turn on oven broiler, and arrange an oven rack about 6 inches from broiling unit. Lay the marinated turkey on the foil in a single layer. Stir any remaining marinade into the sauce. Broil until turkey begins to blacken in spots, 6 to 8 minutes. Set aside.
Use a hand-held blender (or blender) to purée the sauce, then add turkey and return the sauce to a simmer for 5 to 10 minutes, stirring occasionally, until just warmed through. Just before serving, stir in lemon juice. Taste and adjust salt as needed.
To serve, garnish with cilantro sprigs. Serve hot, with steamed basmati rice. Cover and refrigerate leftovers for up to 3 days, or freeze for up to 2 months.
BEST THANKSGIVING LEFTOVERS SANDWICH
This is from Sohla El-Waylly in The New York Times cooking e-newsletter. Sohla wrote, "The sandwich you make with all the prized leftovers the day after Thanksgiving might be even better than the main event. Assembling this leftover Thanksgiving sandwich is easy, but the details matter. The white and dark turkey meat each get special love and attention: The breast is warmed in butter, while the dark meat is shredded, then warmed in gravy. This club ditches the usual third slice of bread for a slab of crisp, fried stuffing instead. When heating the stuffing, make sure your pan is good and hot so the stuffing fries up fast without falling apart in the skillet. A generous swipe of cranberry mayo brings the whole thing together."
Yield: 4 sandwiches; Time: 20 minutes, plus overnight chilling
This was featured in "3 Brilliant Ways to Transform Leftover Stuffing", and can be found online at https://cooking.nytimes.com/recipes/1021605-best-thanksgiving-leftovers-sandwich.
Ingredients
2 tablespoons unsalted butter, plus more for greasing the pan
4 cups leftover stuffing
1/2 cup mayonnaise
1/2 cup homemade, canned or jarred cranberry sauce
1 cup shredded dark-meat turkey
1/2 cup leftover gravy
4 teaspoons neutral oil
1 cup sliced turkey breast
Kosher salt and freshly ground black pepper
8 slices sandwich bread (preferably 4- to 5-inch square slices), toasted if desired
2 cups assorted Thanksgiving leftovers (any combination of cooked green beans, sweet potatoes, mashed potatoes or other sides), warmed
Preparation
Grease a 8- or 9-inch square baking pan with butter, then line it with parchment paper, covering the bottom and 2 sides with one sheet, creasing it into the corners to ensure a snug fit. If the stuffing is cold, warm it in the microwave for 1 minute or covered in a 350-degree oven for 15 minutes.
Put the stuffing into the prepared pan and press into an even layer using an offset spatula or the back of a spoon. Top with a sheet of parchment and press firmly with your hands, tightly compacting the stuffing. If you have a second pan of the same size, use that to pack down the stuffing. Cover and chill overnight.
The next day, prepare your sandwich fillings: In a small bowl, whisk together the mayonnaise and cranberry sauce. Set aside.
In a small saucepan, combine the shredded dark-meat turkey and the gravy. Gently heat over medium-low, stirring occasionally, until warmed through, about 5 minutes.
In a large nonstick skillet or well-seasoned cast-iron skillet over medium-high, warm the oil until hot and shimmering. (The stuffing needs to be cooked hot and fast, or it will stick to the skillet and fall apart.) Meanwhile, remove the stuffing from the pan by lifting the parchment overhang, and cut the stuffing into four squares.
Cook stuffing until browned and crisp on one side, gently pressing it down using the base of the baking pan you chilled it in, about 1 minute. Using a flat spatula, quickly flip each piece of stuffing. Cook the other side until browned and crisp, about 1 minute. Transfer to a plate.
In the same skillet, melt the 2 tablespoons butter over medium-low heat until foamy. Add the sliced turkey breast, flipping occasionally until warmed through, about 3 minutes. Season with salt and pepper.
Assemble the sandwiches: Evenly spread 2 tablespoons of cranberry mayonnaise on 1 side of each slice of bread. Divide the buttery sliced turkey over the 4 slices of bread. Divide half the assorted leftovers on top of the white meat, then top each with a slab of crisp stuffing.
On top of the crisp stuffing, evenly divide the gravy-dressed dark meat and the remaining assorted leftovers. Top with remaining mayo-slathered bread. Using a sharp serrated knife, cut each sandwich on the diagonal and serve right away.
SHEET-PAN SWEET POTATO, PECAN AND PUMPKIN PIE
This is from Jocelyn Delk Adams on the Today website. It begins, "This is a fun recipe that will please everyone, even the pickiest people, on holidays! You can have three different flavors of pie all in one, so everyone is satisfied.
"Swap option: You can use canned sweet potato and canned pumpkin. Also puff pastry is a fun sub for refrigerated pie dough."
Prep Time: 60 minutes; Cook Time: 60 minutes; Servings: 16
To view this online, go to https://www.today.com/recipes/sheet-pan-sweet-potato-pecan-pumpkin-pie-recipe-t200661.
Ingredients
Crust
2 boxes refrigerated rolled pie crust (4 crusts total)
1 egg plus 1 teaspoon water, whisked together
Pumpkin Pie Filling
1 1/2 cup pumpkin puree
1/4 cup evaporated milk
1/2 cup granulated sugar
1/2 teaspoon kosher salt
2 teaspoons pumpkin pie spice
1 large egg, room temperature
Pecan Pie Filling
2/3 cup light brown sugar
1/2 cup light corn syrup
4 tablespoon unsalted butter, melted and cooled
1 egg
1 egg yolk
1 teaspoon vanilla extract
1 pinch kosher salt
2 cups pecans, roasted and roughly chopped
Sweet Potato Filling
2/3 cup granulated sugar
5 tablespoons unsalted butter, room temperature
1 large egg
1/4 teaspoon vanilla extract
1 2/3 sweet potato, fully cooked and mashed
3/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/3 cup evaporated milk
Preparation
For the crusts:
Preheat the oven to 350 F.
Unroll 3 of the pie crusts on a lightly floured work surface. Stack them on top of each other. Roll out the thick, layered dough to a 15- by 21-inch rectangle. Press into a rimmed baking sheet so that the crust comes up the sides and hangs over slightly. This will be the bottom crust.
Chill until ready to use, at least 30 minutes.
For the pumpkin pie filling:
Whisk together the pumpkin, evaporated milk, sugar, salt, pumpkin pie spice and the egg in a medium bowl until smooth. Cover and set aside.
For the pecan pie filling:
Whisk together the brown sugar, corn syrup, butter, eggs, vanilla and salt in a medium bowl until smooth. Fold in the pecans, cover and set aside.
For the sweet potato pie filling:
Using a handheld mixer, beat together the sugar and butter until fluffy, then carefully mix in the egg and vanilla. Once combined, add mashed sweet potato, cinnamon, nutmeg and salt. As the mixture begins to smooth out, gradually pour in the evaporated milk. Mix until fully incorporated, cover and set aside.
To assemble:
Remove the prepared baking sheet with dough from the refrigerator. Using a fork, poke the pie crust about a dozen times, going all around the dough (except for the crust).
Using a large spatula, carefully scoop, spread and smooth each filling onto the crust. On the left side, start with the sweet potato and allow it to only take up 1/3 of the pan. Next, scoop out the pumpkin pie filling on the opposite right side leaving just the center open then add the pecan filling to the center (because there is a bit more liquid in the pecan mixture, it will spread a bit, do your best to control it by quickly scooping, spreading and smoothing).
Finally, decorate the outside pie dough that is hanging over and brush the outside of the pie crust with your egg wash.
Bake until all pies are set and the crust is golden-brown and crisp, about 50-60 minutes.
Remove the pie from the oven and allow it to completely cool, about 1-1 1/2 hours. Tightly cover the top with nonstick aluminum foil (or plastic wrap) and transfer to the refrigerator to set for at least 4 hours. Overnight is best.
Allow the pie to sit at room temperature for at least 30 minutes before serving. Slice, serve and enjoy!
THANKSGIVING LEFTOVER ENCHILADAS
This is from Old El Paso, and begins, "What are you more excited for - the actual Thanksgiving dinner, or leftovers? If turkey sandwiches have lost their charm these Thanksgiving Leftover Enchiladas are a super simple and tasty way to use up all those bits and pieces."
Prep Time: 20 minutes; Total Time: 40 minutes; Makes 4 servings
To view online, go to https://www.oldelpaso.com/recipes/thanksgiving-leftover-enchiladas.
Ingredients
2 cups shredded turkey
1 1/2 cups stuffing or dressing
1 1/2 cups shredded cheddar cheese
2 cans (10 oz ea) Old El Paso™ Red Enchilada Sauce
1 package (8 count) Old El Paso™ Flour Tortillas for Burritos
Cilantro
Preparation
Preheat the oven to 350ºF.
In a large bowl, combine the turkey, stuffing and 1 cup of the cheese. Mix to combine.Pour about 1/3 of one of the cans of enchilada sauce in the bottom of a 9x13-inch baking dish. Tilt the dish to coat the bottom completely with the sauce.
Take one of the tortillas and spread 1/8 of the turkey mixture down the center. Roll the enchilada up and place in the prepared dish, seam side down. Repeat with the remaining tortillas and filling.
Pour the remaining enchilada sauce over the top of the enchiladas.
Top with the remaining cheese. Bake in the preheated oven until the cheese is melted and the sauce is bubbling, about 20 minutes.
Top with cilantro before serving.
Wednesday, December 22, 2021
Christmas Recipes
Since Christmas is this Saturday, here are six more recipes for your holiday table, including Honey-Glazed Sweet Potatoes and Panettone Bread Pudding. Enjoy!
BEST THANKSGIVING LEFTOVERS SANDWICH
This is from Sohla El-Waylly in The New York Times cooking e-newsletter. Sohla wrote, "The sandwich you make with all the prized leftovers the day after Thanksgiving might be even better than the main event. Assembling this leftover Thanksgiving sandwich is easy, but the details matter. The white and dark turkey meat each get special love and attention: The breast is warmed in butter, while the dark meat is shredded, then warmed in gravy. This club ditches the usual third slice of bread for a slab of crisp, fried stuffing instead. When heating the stuffing, make sure your pan is good and hot so the stuffing fries up fast without falling apart in the skillet. A generous swipe of cranberry mayo brings the whole thing together."
Yield: 4 sandwiches; Time: 20 minutes, plus overnight chilling
This was featured in "3 Brilliant Ways to Transform Leftover Stuffing", and can be found online at https://cooking.nytimes.com/recipes/1021605-best-thanksgiving-leftovers-sandwich.
Ingredients
2 tablespoons unsalted butter, plus more for greasing the pan
4 cups leftover stuffing
1/2 cup mayonnaise
1/2 cup homemade, canned or jarred cranberry sauce
1 cup shredded dark-meat turkey
1/2 cup leftover gravy
4 teaspoons neutral oil
1 cup sliced turkey breast
Kosher salt and freshly ground black pepper
8 slices sandwich bread (preferably 4- to 5-inch square slices), toasted if desired
2 cups assorted Thanksgiving leftovers (any combination of cooked green beans, sweet potatoes, mashed potatoes or other sides), warmed
Preparation
Grease a 8- or 9-inch square baking pan with butter, then line it with parchment paper, covering the bottom and 2 sides with one sheet, creasing it into the corners to ensure a snug fit. If the stuffing is cold, warm it in the microwave for 1 minute or covered in a 350-degree oven for 15 minutes.
Put the stuffing into the prepared pan and press into an even layer using an offset spatula or the back of a spoon. Top with a sheet of parchment and press firmly with your hands, tightly compacting the stuffing. If you have a second pan of the same size, use that to pack down the stuffing. Cover and chill overnight.
The next day, prepare your sandwich fillings: In a small bowl, whisk together the mayonnaise and cranberry sauce. Set aside.
In a small saucepan, combine the shredded dark-meat turkey and the gravy. Gently heat over medium-low, stirring occasionally, until warmed through, about 5 minutes.
In a large nonstick skillet or well-seasoned cast-iron skillet over medium-high, warm the oil until hot and shimmering. (The stuffing needs to be cooked hot and fast, or it will stick to the skillet and fall apart.) Meanwhile, remove the stuffing from the pan by lifting the parchment overhang, and cut the stuffing into four squares.
Cook stuffing until browned and crisp on one side, gently pressing it down using the base of the baking pan you chilled it in, about 1 minute. Using a flat spatula, quickly flip each piece of stuffing. Cook the other side until browned and crisp, about 1 minute. Transfer to a plate.
In the same skillet, melt the 2 tablespoons butter over medium-low heat until foamy. Add the sliced turkey breast, flipping occasionally until warmed through, about 3 minutes. Season with salt and pepper.
Assemble the sandwiches: Evenly spread 2 tablespoons of cranberry mayonnaise on 1 side of each slice of bread. Divide the buttery sliced turkey over the 4 slices of bread. Divide half the assorted leftovers on top of the white meat, then top each with a slab of crisp stuffing.
On top of the crisp stuffing, evenly divide the gravy-dressed dark meat and the remaining assorted leftovers. Top with remaining mayo-slathered bread. Using a sharp serrated knife, cut each sandwich on the diagonal and serve right away.
HONEY-GLAZED SWEET POTATOES
This is from the Mayo Clinic, and begins, "Instead of canned sweet potatoes and marshmallows, this recipe uses fresh sweet potatoes, brown sugar and honey." Serves 8
To view this online, go to https://www.mayoclinic.org/healthy-lifestyle/recipes/honey-glazed-sweet-potatoes/rcp-20049674.
Ingredients
1/4 cup water
2 tablespoons brown sugar
2 tablespoons honey
1 tablespoon olive oil
2 pounds sweet potatoes (about 4 large), peeled and cut into wedges
Cracked black pepper or chopped herb of choice (rosemary, sage or thyme), to taste
Directions
Heat the oven to 375 F. Lightly coat a 9-by-13-inch baking dish with cooking spray.
To make the sauce, in a small bowl add the water, brown sugar, honey and olive oil. Whisk until smooth.
Place a single layer of sweet potatoes in the baking dish. Pour the sauce over the sweet potatoes. Turn to coat them.
Cover and bake until tender, about 45 minutes. Turn the sweet potatoes once or twice to continue coating them. When tender, remove the cover and continue to bake until the glaze is set, about 15 minutes.
Transfer to a serving dish and top with pepper or chopped herb of choice. Serve immediately.
PANETTONE BREAD PUDDING
This is from Tejal Rao in The New York Times cooking e-newsletter. Tejal wrote, “If you’ve bought a loaf of truly fantastic panettone, made in the Italian tradition from a natural starter, the kind that’s airy and melting, we hope you don’t have any leftovers. But if you find yourself with an excess of mass-produced panettone, or simply very old panettone that’s past its prime, here’s how to transform it into something special. Cut it into thick slices, as the pastry chef Elisabeth Prueitt does with brioche, when she makes her bread pudding at Tartine Bakery in San Francisco. Toast them. Now layer the bread in a wide dish, and pour over a whisked custard of milk and eggs. It will look like too much liquid, but as it bakes, the panettone will soak it all up, becoming moist and tender and impossibly rich. It’s close enough to a casserole of French toast to make it ideal for a special holiday breakfast, but sweet enough to step in as dessert on a cold night. Vanilla would be a classic way to flavor the custard, but panettone tends to be quite sweet and perfumed already, so taste the bread first before adding extras.”
Yield: 8 servings; Time: 10 minutes plus 1 hour baking
This was featured in “Panettone Has Become an Obsession for American Bakers,” and can be viewed here.
Ingredients
1 tablespoon unsalted butter
6 to 8 slices panettone
6 eggs
1/3 cup sugar
1/2 teaspoon kosher salt
4 cups whole milk
Confectioners' sugar, to garnish
Preparation
Heat the oven to 350 degrees and butter a deep baking dish that will fit all the bread slices in a single layer, overlapping slightly, about 9 by 5 inches. Place the sliced panettone on a sheet pan and lightly toast it in the oven so that it’s still flexible, but dry to the touch, about 10 minutes. Arrange toast in the baking dish.
In a large mixing bowl, whisk the eggs with the sugar and salt, then add the milk and whisk until smooth. Pour through a fine-mesh strainer over the panettone, allowing the excess mixture to fill up the pan. Cover tightly with aluminum foil and bake for 45 minutes to 1 hour, or until the bread has soaked up all the custard and puffed up, and the custard is no longer runny. Allow to cool at least 30 minutes before serving, then use a fine-mesh sieve to dust all over with confectioners' sugar and serve.
PECAN PIE
This is from Vegetarian Times (November 2014, page 71), and begins, "Slow-cooked caramel makes a decadent egg-free pecan pie filling." Serves 12.
Ingredients
Crust
1 1/2 cups unbleached all-purpose flour
6 Tbs. vegan margarine, such as Earth Balance, melted
1 1/2 Tbs. unrefined sugar
1 tsp. ground cinnamon
1/4 tsp. sea salt
Filling
1 cup plain unsweetened soymilk
1 cup coconut milk
1 1/2 cups brown rice syrup
3/4 cup maple syrup
1 pinch sea salt
1 Tbs. arrowroot powder
3 cups whole pecans
Directions
To Make Crust: Coat 9-inch pie pan with oil. Stir together all ingredients and 6 Tbs. water in large bowl until down forms. Shape dough into ball, then roll out to 12-inch circle on floured work surface. Press dough into prepared pie pan, and trim edges, leaving 1-inch overhang. Tuck overhanging dough underneath itself to form a thick edge that is even with rim, and flute as desired. Chill 1 hour.
To Make Filling: Combine soymilk, coconut milk, brown rice syrup, maple syrup, and salt in saucepan; bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer 1 hour 20 minutes, or until dark caramel in color. Stir in arrowroot powder.
Preheat oven to 350 degrees F. Stir pecans into Filling. Pour into prepared crust, and bake 30 to 35 minutes, or until crust and filling are lightly browned. Cool 2 hours before serving.
CINNAMON ICE CREAM
This is from Vegetarian Times (November 2014, page 71), and begins, "This barely sweet treat plays off the intense caramel flavors of the Pecan Pie." Serves 12
Ingredients
1 whole vanilla bean
1 cup plain unsweetened soymilk
1 cup soy creamer
1/2 cup safflower oil
1 cup coconut milk
1 tsp. ground cinnamon
Directions
Split vanilla bean lengthwise with knife. Scrape vanilla seeds into blender, and add remaining ingredients. (Save vanilla pod for another use.) Blend 2 minutes, then strain mixture through fine sieve. Freeze in ice cream maker according to manufacturer's directions. Keep frozen until ready to use.
DUCHESS POTATOES
This was in the November/December 2006 issue of Vegetarian Times, page 67. It begins, "Mashed potatoes usually have to be made just before serving, but this ingenious dish lets you mash them a day ahead, then shape into swirls. If you don’t have a pastry bag, shape with an ice cream scoop."
Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/duchess-potatoes/.
Ingredients
3 lb. russet potatoes (about 3 large), peeled and cubed
4 Tbs. unsalted butter
3/4 cup low-fat sour cream
2 egg yolks
1/2 cup chopped chives
Preparation
Preheat oven to 400F. Coat baking sheet with cooking spray. Bring potatoes and enough water to cover to a boil in pot. Reduce heat to medium, and cook 10 minutes, or until soft. Drain, and mash until smooth. Stir in butter and sour cream, then egg yolks and chives. Season to taste with salt and pepper.
Transfer potatoes to pastry bag fitted with a star tip. Pipe 8 swirled ovals onto prepared baking sheet. Bake 25 to 30 minutes, or until edges begin to brown, or refrigerate until ready to use.
BEST THANKSGIVING LEFTOVERS SANDWICH
This is from Sohla El-Waylly in The New York Times cooking e-newsletter. Sohla wrote, "The sandwich you make with all the prized leftovers the day after Thanksgiving might be even better than the main event. Assembling this leftover Thanksgiving sandwich is easy, but the details matter. The white and dark turkey meat each get special love and attention: The breast is warmed in butter, while the dark meat is shredded, then warmed in gravy. This club ditches the usual third slice of bread for a slab of crisp, fried stuffing instead. When heating the stuffing, make sure your pan is good and hot so the stuffing fries up fast without falling apart in the skillet. A generous swipe of cranberry mayo brings the whole thing together."
Yield: 4 sandwiches; Time: 20 minutes, plus overnight chilling
This was featured in "3 Brilliant Ways to Transform Leftover Stuffing", and can be found online at https://cooking.nytimes.com/recipes/1021605-best-thanksgiving-leftovers-sandwich.
Ingredients
2 tablespoons unsalted butter, plus more for greasing the pan
4 cups leftover stuffing
1/2 cup mayonnaise
1/2 cup homemade, canned or jarred cranberry sauce
1 cup shredded dark-meat turkey
1/2 cup leftover gravy
4 teaspoons neutral oil
1 cup sliced turkey breast
Kosher salt and freshly ground black pepper
8 slices sandwich bread (preferably 4- to 5-inch square slices), toasted if desired
2 cups assorted Thanksgiving leftovers (any combination of cooked green beans, sweet potatoes, mashed potatoes or other sides), warmed
Preparation
Grease a 8- or 9-inch square baking pan with butter, then line it with parchment paper, covering the bottom and 2 sides with one sheet, creasing it into the corners to ensure a snug fit. If the stuffing is cold, warm it in the microwave for 1 minute or covered in a 350-degree oven for 15 minutes.
Put the stuffing into the prepared pan and press into an even layer using an offset spatula or the back of a spoon. Top with a sheet of parchment and press firmly with your hands, tightly compacting the stuffing. If you have a second pan of the same size, use that to pack down the stuffing. Cover and chill overnight.
The next day, prepare your sandwich fillings: In a small bowl, whisk together the mayonnaise and cranberry sauce. Set aside.
In a small saucepan, combine the shredded dark-meat turkey and the gravy. Gently heat over medium-low, stirring occasionally, until warmed through, about 5 minutes.
In a large nonstick skillet or well-seasoned cast-iron skillet over medium-high, warm the oil until hot and shimmering. (The stuffing needs to be cooked hot and fast, or it will stick to the skillet and fall apart.) Meanwhile, remove the stuffing from the pan by lifting the parchment overhang, and cut the stuffing into four squares.
Cook stuffing until browned and crisp on one side, gently pressing it down using the base of the baking pan you chilled it in, about 1 minute. Using a flat spatula, quickly flip each piece of stuffing. Cook the other side until browned and crisp, about 1 minute. Transfer to a plate.
In the same skillet, melt the 2 tablespoons butter over medium-low heat until foamy. Add the sliced turkey breast, flipping occasionally until warmed through, about 3 minutes. Season with salt and pepper.
Assemble the sandwiches: Evenly spread 2 tablespoons of cranberry mayonnaise on 1 side of each slice of bread. Divide the buttery sliced turkey over the 4 slices of bread. Divide half the assorted leftovers on top of the white meat, then top each with a slab of crisp stuffing.
On top of the crisp stuffing, evenly divide the gravy-dressed dark meat and the remaining assorted leftovers. Top with remaining mayo-slathered bread. Using a sharp serrated knife, cut each sandwich on the diagonal and serve right away.
HONEY-GLAZED SWEET POTATOES
This is from the Mayo Clinic, and begins, "Instead of canned sweet potatoes and marshmallows, this recipe uses fresh sweet potatoes, brown sugar and honey." Serves 8
To view this online, go to https://www.mayoclinic.org/healthy-lifestyle/recipes/honey-glazed-sweet-potatoes/rcp-20049674.
Ingredients
1/4 cup water
2 tablespoons brown sugar
2 tablespoons honey
1 tablespoon olive oil
2 pounds sweet potatoes (about 4 large), peeled and cut into wedges
Cracked black pepper or chopped herb of choice (rosemary, sage or thyme), to taste
Directions
Heat the oven to 375 F. Lightly coat a 9-by-13-inch baking dish with cooking spray.
To make the sauce, in a small bowl add the water, brown sugar, honey and olive oil. Whisk until smooth.
Place a single layer of sweet potatoes in the baking dish. Pour the sauce over the sweet potatoes. Turn to coat them.
Cover and bake until tender, about 45 minutes. Turn the sweet potatoes once or twice to continue coating them. When tender, remove the cover and continue to bake until the glaze is set, about 15 minutes.
Transfer to a serving dish and top with pepper or chopped herb of choice. Serve immediately.
PANETTONE BREAD PUDDING
This is from Tejal Rao in The New York Times cooking e-newsletter. Tejal wrote, “If you’ve bought a loaf of truly fantastic panettone, made in the Italian tradition from a natural starter, the kind that’s airy and melting, we hope you don’t have any leftovers. But if you find yourself with an excess of mass-produced panettone, or simply very old panettone that’s past its prime, here’s how to transform it into something special. Cut it into thick slices, as the pastry chef Elisabeth Prueitt does with brioche, when she makes her bread pudding at Tartine Bakery in San Francisco. Toast them. Now layer the bread in a wide dish, and pour over a whisked custard of milk and eggs. It will look like too much liquid, but as it bakes, the panettone will soak it all up, becoming moist and tender and impossibly rich. It’s close enough to a casserole of French toast to make it ideal for a special holiday breakfast, but sweet enough to step in as dessert on a cold night. Vanilla would be a classic way to flavor the custard, but panettone tends to be quite sweet and perfumed already, so taste the bread first before adding extras.”
Yield: 8 servings; Time: 10 minutes plus 1 hour baking
This was featured in “Panettone Has Become an Obsession for American Bakers,” and can be viewed here.
Ingredients
1 tablespoon unsalted butter
6 to 8 slices panettone
6 eggs
1/3 cup sugar
1/2 teaspoon kosher salt
4 cups whole milk
Confectioners' sugar, to garnish
Preparation
Heat the oven to 350 degrees and butter a deep baking dish that will fit all the bread slices in a single layer, overlapping slightly, about 9 by 5 inches. Place the sliced panettone on a sheet pan and lightly toast it in the oven so that it’s still flexible, but dry to the touch, about 10 minutes. Arrange toast in the baking dish.
In a large mixing bowl, whisk the eggs with the sugar and salt, then add the milk and whisk until smooth. Pour through a fine-mesh strainer over the panettone, allowing the excess mixture to fill up the pan. Cover tightly with aluminum foil and bake for 45 minutes to 1 hour, or until the bread has soaked up all the custard and puffed up, and the custard is no longer runny. Allow to cool at least 30 minutes before serving, then use a fine-mesh sieve to dust all over with confectioners' sugar and serve.
PECAN PIE
This is from Vegetarian Times (November 2014, page 71), and begins, "Slow-cooked caramel makes a decadent egg-free pecan pie filling." Serves 12.
Ingredients
Crust
1 1/2 cups unbleached all-purpose flour
6 Tbs. vegan margarine, such as Earth Balance, melted
1 1/2 Tbs. unrefined sugar
1 tsp. ground cinnamon
1/4 tsp. sea salt
Filling
1 cup plain unsweetened soymilk
1 cup coconut milk
1 1/2 cups brown rice syrup
3/4 cup maple syrup
1 pinch sea salt
1 Tbs. arrowroot powder
3 cups whole pecans
Directions
To Make Crust: Coat 9-inch pie pan with oil. Stir together all ingredients and 6 Tbs. water in large bowl until down forms. Shape dough into ball, then roll out to 12-inch circle on floured work surface. Press dough into prepared pie pan, and trim edges, leaving 1-inch overhang. Tuck overhanging dough underneath itself to form a thick edge that is even with rim, and flute as desired. Chill 1 hour.
To Make Filling: Combine soymilk, coconut milk, brown rice syrup, maple syrup, and salt in saucepan; bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer 1 hour 20 minutes, or until dark caramel in color. Stir in arrowroot powder.
Preheat oven to 350 degrees F. Stir pecans into Filling. Pour into prepared crust, and bake 30 to 35 minutes, or until crust and filling are lightly browned. Cool 2 hours before serving.
CINNAMON ICE CREAM
This is from Vegetarian Times (November 2014, page 71), and begins, "This barely sweet treat plays off the intense caramel flavors of the Pecan Pie." Serves 12
Ingredients
1 whole vanilla bean
1 cup plain unsweetened soymilk
1 cup soy creamer
1/2 cup safflower oil
1 cup coconut milk
1 tsp. ground cinnamon
Directions
Split vanilla bean lengthwise with knife. Scrape vanilla seeds into blender, and add remaining ingredients. (Save vanilla pod for another use.) Blend 2 minutes, then strain mixture through fine sieve. Freeze in ice cream maker according to manufacturer's directions. Keep frozen until ready to use.
DUCHESS POTATOES
This was in the November/December 2006 issue of Vegetarian Times, page 67. It begins, "Mashed potatoes usually have to be made just before serving, but this ingenious dish lets you mash them a day ahead, then shape into swirls. If you don’t have a pastry bag, shape with an ice cream scoop."
Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/duchess-potatoes/.
Ingredients
3 lb. russet potatoes (about 3 large), peeled and cubed
4 Tbs. unsalted butter
3/4 cup low-fat sour cream
2 egg yolks
1/2 cup chopped chives
Preparation
Preheat oven to 400F. Coat baking sheet with cooking spray. Bring potatoes and enough water to cover to a boil in pot. Reduce heat to medium, and cook 10 minutes, or until soft. Drain, and mash until smooth. Stir in butter and sour cream, then egg yolks and chives. Season to taste with salt and pepper.
Transfer potatoes to pastry bag fitted with a star tip. Pipe 8 swirled ovals onto prepared baking sheet. Bake 25 to 30 minutes, or until edges begin to brown, or refrigerate until ready to use.
Tuesday, December 21, 2021
Pasta - Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with one of my favorite food groups, pasta. Check out the Cannellini-Bean Pasta With Beurre Blanc, the Turkey Sausage and Broccoli Pasta, and the other yummy pasta recipes in today's post. Enjoy!
SLOW COOKER SPAGHETTI AND MEATBALLS
Is there anything that says Comfort Food more that Spaghetti and Meatballs? Not in my world! This version, which couldn't be easier, comes from Sarah DiGregorio in The New York Times cooking e-newsletter. Sarah wrote, "Using a mixture of uncased sausage and ground beef is the trick to achieving tender, flavorful meatballs without a lot of work or extra ingredients. These three-inch meatballs are oversize, so they can stay moist and tender after cooking for an extended period. This way, they also fit in the slow cooker in one layer, which helps them cook evenly. Choose any kind of turkey sausage you like best; sweet or hot Italian are both great choices. (Pork will work too, but will make the sauce a little oily.) Fear not, the spaghetti is cooked separately, so you can serve these meatballs over any long noodle for a traditional take, or spoon them over polenta or tuck them into hero rolls."
Yield: 5 to 6 servings; Time: 4 1/2 hours
To view this online, go to https://cooking.nytimes.com/recipes/1020848-slow-cooker-spaghetti-and-meatballs.
Ingredients
1/4 cup tomato paste
3 tablespoons dry red wine
1 cup panko bread crumbs
1 cup finely chopped flat-leaf parsley (about 1/2 bunch)
4 ounces grated Parmesan (1 to 1 1/4 cups), plus more for serving
1/2 medium onion, coarsely grated (about 1/3 cup)
2 large eggs, lightly beaten
2 tablespoons whole milk
2 garlic cloves, finely chopped
2 teaspoons red wine vinegar
1/2 to 1 teaspoon red-pepper flakes
Kosher salt and black pepper
1 pound bulk fresh sweet or hot Italian turkey sausage
1 pound ground beef (10 to 20 percent fat)
1 (28-ounce) can crushed tomatoes
2 sprigs fresh basil, plus more for serving
1 pound dried spaghetti, for serving
Preparation
In a 6- to 8-quart slow cooker, whisk together the tomato paste and red wine. In a bowl, stir together the panko, parsley, Parmesan, grated onion, eggs, milk, garlic, vinegar and red-pepper flakes. Season with 3/4 teaspoon salt and a generous amount of black pepper.
Add the sausage and ground beef to the panko mixture, and gently mix using your hands just until all the ingredients are uniformly combined. (Don’t overmix, or you’ll end up with tough meatballs.) Form the mixture into 7 (3-inch) gently packed meatballs, and place them in the slow cooker. (They should fit snugly in one layer.) Pour the crushed tomatoes all over the top of the meatballs, then add the basil sprigs to the slow cooker. Cover, and cook on low for 4 hours.
When ready to serve, cook the spaghetti according to the package directions in boiling, salted water and drain. Increase the slow cooker heat to high. Using a slotted spoon, remove the meatballs to a bowl. Discard the basil sprigs from the sauce. If there is more oil on the surface of the sauce than you’d like, use a ladle to skim it off and discard it. Add the drained pasta to the sauce and toss to coat the pasta evenly. Season to taste with salt and pepper. Add the meatballs back to the slow cooker and stir gently to combine. Serve the spaghetti and meatballs with more grated Parmesan and torn basil leaves for topping.
PENNE WITH ROASTED CHERRY TOMATOES
This is from Amanda Hesser at The New York Times cooking e-newsletter. Amanda wrote, "This exquisitely simple recipe came to The Times in a 2001 article about Paola di Mauro, an Italian winemaker in Marina, a small town southeast of Rome. She was one of a band of cooks who helped distinguish 'cucina castlinga,' roughly translated as 'housewives' cooking.' From her humble kitchen, Ms. di Mauro mentored some of the best Italian chefs and restaurateurs in the United States, including Mario Batali, Lidia Bastianich, Piero Selvaggio and Tony May. Her recipe is easy and calls for just five ingredients – cherry tomatoes, olive oil, pecorino romano and penne pasta – but get your hands on the best ingredients you can afford. Ms. di Mauro intended this to serve four as a first course, but if you're making this for dinner, double the recipe."
Yield: 2 to 4 servings; Time: 35 minutes
This was featured in "A Roman Muse For America's Great Chefs," and can be viewed online at https://cooking.nytimes.com/recipes/1778-penne-with-roasted-cherry-tomatoes.
Note: When you get a minute or two, click on the article link above and read the article. I found the article to be interesting reading, and I'm sure you will, too. In fact, if you want to do that now, go for it. I'll wait…(tap, tap, tap)
Ingredientsbr />
1 pound small cherry tomatoes, halved
1/3 cup extra virgin olive oil, plus 2 to 3 tablespoons for tossing
Sea salt
Freshly ground black pepper
1/4 cup freshly grated pecorino romano, more for serving
1/4 cup bread crumbs
1/2 pound penne
Preparation
Preheat oven to 425 degrees. Line bottom of casserole dish with cherry tomatoes in a single layer, halved side up. Pour oil on top, season with salt and pepper. Sprinkle cheese and bread crumbs on top. Bake until tomatoes have wilted, about 20 minutes.
Meanwhile, bring a large pot of water to a boil. Season with enough sea salt so that water tastes mildly of salt. When tomatoes are just about done, add penne to water and cook until al dente (it should be pliable, but still firm in center). Scoop out about a cup of pasta water and reserve. Drain pasta and add to casserole. Fold tomatoes and pasta together, adding another 2 to 3 tablespoons olive oil, to coat. Taste and adjust seasoning. If it is dry, add a little reserved pasta water. Serve, passing more grated cheese at the table.
RIGATONI WITH SUMMER BOLOGNESE
This is from the Food Network, and begins, "The sauce for this dish is full of fresh tomatoes, which are high in skin-benefiting antioxidants."
Active Time: 40 minutes; Total Time: 40 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/rigatoni-with-summer-bolognese-7119146.
Ingredients
Kosher salt
10 ounces rigatoni (about 3 cups)
2 tablespoons unsalted butter
1 small onion, finely diced
2 small carrots, finely diced
4 cloves garlic, minced
Kosher salt and freshly ground pepper
1 pound ground beef
2 tablespoons tomato paste
1/4 cup dry white wine
3 cups multicolored cherry tomatoes, halved
1/2 cup fresh basil, torn
2 tablespoons grated parmesan cheese, plus more for topping
Directions
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, about 12 minutes. Reserve 3/4 cup cooking water, then drain.
Meanwhile, melt the butter in a large skillet over medium-high heat. Add the onion, carrots, garlic, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until softened, 6 to 8 minutes. Add the ground beef, 1/4 teaspoon salt and a few grinds of pepper and cook, breaking up the meat, until no longer pink, about 4 minutes. Add the tomato paste and cook until evenly combined, 1 minute. Add the wine and simmer until almost completely dry, 1 to 2 minutes. Add 1/2 cup of the reserved cooking water, the tomatoes and half the basil. Bring to a boil, then reduce the heat to a simmer and cook until the tomatoes start to burst and the mixture is saucy, 4 to 7 minutes.
Add the cheese to the sauce, then add the rigatoni; season with salt and pepper and toss, adding more cooking water as needed to loosen. Divide among bowls and top with the remaining basil and more parmesan.
TURKEY SAUSAGE AND BROCCOLI PASTA
This is from the Food Network.
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 2 servings
To view this online, go to https://www.foodnetwork.com/recipes/turkey-sausage-and-broccoli-pasta-recipe-1957827.
Ingredients
8 ounces rigatoni
2 cloves garlic, minced
1 pound turkey sausage
Red pepper flakes, to taste
1 onion, chopped
3/4 cups chicken stock
1/2 red pepper, sliced
1 1/2 cups broccoli florets
Directions
Prepare rigatoni according to directions on box. Remove sausage meat from casing, set aside. In hot skillet saute onions. Add pepper and crumbled sausage meat. Stir and cook over medium high heat for 5 minutes. Add garlic and red pepper flakes. Add chicken stock and bring to a simmer. Add florets and cover to steam. Once broccoli is tender add rigatoni to pan. Stir to coat. Serve.
MUSHROOM BOLOGNESE WITH FETTUCCINE
This is from Betty Crocker, and begins, "A lighter take on the classic Italian sauce, this vegetarian bolognese is packed with mushrooms and vegetables in a rich tomato base. Served with fettuccine, you’ll have a hearty dinner for just 300 calories."
Prep Time: 1 hour 10 minutes; Total Time: 1 hour 10 minutes; Servings: 8
To view this online, click here.
Ingredients
3 tablespoons olive oil
1 cup diced onions
1/2 cup diced carrot
1/4 cup finely chopped celery
4 1/2 teaspoons finely chopped garlic
1/4 teaspoon salt
2 packages (8 oz each) baby bella mushrooms, coarsely chopped
2 packages (8 oz each) white button mushrooms, coarsely chopped
1 can (28 oz) Muir Glen™ organic crushed tomatoes with basil, undrained
1 can (15 oz) Muir Glen™ organic tomato sauce
1 teaspoon dried thyme leaves
1 teaspoon dried oregano leaves
1/4 teaspoon crushed red pepper flakes
1 tablespoon soy sauce
12 oz uncooked fettuccine (from 16-oz box)
1/2 cup shredded Parmesan cheese, if desired
1/4 cup thinly sliced fresh basil leaves, if desired
Directions
In 5-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat until hot. Cook onions, carrots, celery, garlic and salt in oil 5 to 6 minutes, stirring occasionally, until softened. Remove vegetable mixture from Dutch oven to small bowl.
In same Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Add mushrooms; cook 14 to 19 minutes, stirring occasionally, until mushrooms are tender and liquid has evaporated.
Stir in vegetable mixture, crushed tomatoes, tomato sauce, thyme, oregano and red pepper flakes; heat to simmering; reduce heat to medium-low. Continue cooking uncovered 15 to 20 minutes, stirring occasionally, until sauce is starting to thicken. Remove from heat; stir in soy sauce.
Meanwhile, cook fettuccine as directed on package; drain. Serve fettuccine with sauce. Garnish with shredded Parmesan cheese and basil.
Expert Tips
Prefer a creamier sauce? If desired, stir in 1/3 cup half-and-half or heavy whipping cream after removing sauce from heat.
Cooked fettuccine may be stirred into the bolognese or topped with sauce, based on your preference.
CANNELLINI-BEAN PASTA WITH BEURRE BLANC
This is from Jack Monroe and adapted by Tejal Rao in The New Yorkk Times cooking enewsletter. Tejal wrote, "This recipe, like so many great straightforward, inexpensive go-tos, starts with little more than a can of beans — then transforms it into a luxurious meal. Jack Monroe, the British food writer, uses a classic beurre blanc to do that work, simmering a splash of wine, vinegar and butter together, then tipping it into a pot of boiling beans and pasta, letting the liquid reduce to a starchy, nearly creamy consistency. If you think of beurre blanc as fancy and fussy, this simple, unexpected use for it may change your mind. You can also build on the basic recipe, adding a bunch of chopped chard or mustard greens in with the sauce, or covering the top with torn herbs."
Yield: 2 servings; Time: 35 minutes
This was featured in "How Do You Make Canned Beans Taste Luxurious? Beurre Blanc", and can be viewed online at https://cooking.nytimes.com/recipes/1020546-cannellini-bean-pasta-with-beurre-blanc.
Ingredients
1 (15-ounce) can cannellini beans, rinsed
3 cups chicken or vegetable stock
1/4 cup white wine
1/4 cup white wine vinegar
1 shallot or small white onion, finely chopped
3 tablespoons unsalted butter
1 cup small pasta, like shells
Kosher salt and black pepper
Grated Parmesan, Pecorino Romano or other strong hard cheese, to finish
Preparation
Add the beans and stock to a large pot, and bring to a boil. Turn the heat down, and let simmer for 20 minutes.
While the beans cook, combine the wine, vinegar, shallot and butter in a small saucepan. Simmer over medium-low for about 15 minutes, shaking the pan as the liquid reduces to keep it from burning. Turn off the heat, and set the beurre blanc aside.
Stir the pasta into the beans and cook, stirring occasionally, until the pasta is cooked through, about 10 more minutes. Stir in the beurre blanc, and season generously with salt and pepper. Serve with a little grated cheese on top.
SLOW COOKER SPAGHETTI AND MEATBALLS
Is there anything that says Comfort Food more that Spaghetti and Meatballs? Not in my world! This version, which couldn't be easier, comes from Sarah DiGregorio in The New York Times cooking e-newsletter. Sarah wrote, "Using a mixture of uncased sausage and ground beef is the trick to achieving tender, flavorful meatballs without a lot of work or extra ingredients. These three-inch meatballs are oversize, so they can stay moist and tender after cooking for an extended period. This way, they also fit in the slow cooker in one layer, which helps them cook evenly. Choose any kind of turkey sausage you like best; sweet or hot Italian are both great choices. (Pork will work too, but will make the sauce a little oily.) Fear not, the spaghetti is cooked separately, so you can serve these meatballs over any long noodle for a traditional take, or spoon them over polenta or tuck them into hero rolls."
Yield: 5 to 6 servings; Time: 4 1/2 hours
To view this online, go to https://cooking.nytimes.com/recipes/1020848-slow-cooker-spaghetti-and-meatballs.
Ingredients
1/4 cup tomato paste
3 tablespoons dry red wine
1 cup panko bread crumbs
1 cup finely chopped flat-leaf parsley (about 1/2 bunch)
4 ounces grated Parmesan (1 to 1 1/4 cups), plus more for serving
1/2 medium onion, coarsely grated (about 1/3 cup)
2 large eggs, lightly beaten
2 tablespoons whole milk
2 garlic cloves, finely chopped
2 teaspoons red wine vinegar
1/2 to 1 teaspoon red-pepper flakes
Kosher salt and black pepper
1 pound bulk fresh sweet or hot Italian turkey sausage
1 pound ground beef (10 to 20 percent fat)
1 (28-ounce) can crushed tomatoes
2 sprigs fresh basil, plus more for serving
1 pound dried spaghetti, for serving
Preparation
In a 6- to 8-quart slow cooker, whisk together the tomato paste and red wine. In a bowl, stir together the panko, parsley, Parmesan, grated onion, eggs, milk, garlic, vinegar and red-pepper flakes. Season with 3/4 teaspoon salt and a generous amount of black pepper.
Add the sausage and ground beef to the panko mixture, and gently mix using your hands just until all the ingredients are uniformly combined. (Don’t overmix, or you’ll end up with tough meatballs.) Form the mixture into 7 (3-inch) gently packed meatballs, and place them in the slow cooker. (They should fit snugly in one layer.) Pour the crushed tomatoes all over the top of the meatballs, then add the basil sprigs to the slow cooker. Cover, and cook on low for 4 hours.
When ready to serve, cook the spaghetti according to the package directions in boiling, salted water and drain. Increase the slow cooker heat to high. Using a slotted spoon, remove the meatballs to a bowl. Discard the basil sprigs from the sauce. If there is more oil on the surface of the sauce than you’d like, use a ladle to skim it off and discard it. Add the drained pasta to the sauce and toss to coat the pasta evenly. Season to taste with salt and pepper. Add the meatballs back to the slow cooker and stir gently to combine. Serve the spaghetti and meatballs with more grated Parmesan and torn basil leaves for topping.
PENNE WITH ROASTED CHERRY TOMATOES
This is from Amanda Hesser at The New York Times cooking e-newsletter. Amanda wrote, "This exquisitely simple recipe came to The Times in a 2001 article about Paola di Mauro, an Italian winemaker in Marina, a small town southeast of Rome. She was one of a band of cooks who helped distinguish 'cucina castlinga,' roughly translated as 'housewives' cooking.' From her humble kitchen, Ms. di Mauro mentored some of the best Italian chefs and restaurateurs in the United States, including Mario Batali, Lidia Bastianich, Piero Selvaggio and Tony May. Her recipe is easy and calls for just five ingredients – cherry tomatoes, olive oil, pecorino romano and penne pasta – but get your hands on the best ingredients you can afford. Ms. di Mauro intended this to serve four as a first course, but if you're making this for dinner, double the recipe."
Yield: 2 to 4 servings; Time: 35 minutes
This was featured in "A Roman Muse For America's Great Chefs," and can be viewed online at https://cooking.nytimes.com/recipes/1778-penne-with-roasted-cherry-tomatoes.
Note: When you get a minute or two, click on the article link above and read the article. I found the article to be interesting reading, and I'm sure you will, too. In fact, if you want to do that now, go for it. I'll wait…(tap, tap, tap)
Ingredientsbr />
1 pound small cherry tomatoes, halved
1/3 cup extra virgin olive oil, plus 2 to 3 tablespoons for tossing
Sea salt
Freshly ground black pepper
1/4 cup freshly grated pecorino romano, more for serving
1/4 cup bread crumbs
1/2 pound penne
Preparation
Preheat oven to 425 degrees. Line bottom of casserole dish with cherry tomatoes in a single layer, halved side up. Pour oil on top, season with salt and pepper. Sprinkle cheese and bread crumbs on top. Bake until tomatoes have wilted, about 20 minutes.
Meanwhile, bring a large pot of water to a boil. Season with enough sea salt so that water tastes mildly of salt. When tomatoes are just about done, add penne to water and cook until al dente (it should be pliable, but still firm in center). Scoop out about a cup of pasta water and reserve. Drain pasta and add to casserole. Fold tomatoes and pasta together, adding another 2 to 3 tablespoons olive oil, to coat. Taste and adjust seasoning. If it is dry, add a little reserved pasta water. Serve, passing more grated cheese at the table.
RIGATONI WITH SUMMER BOLOGNESE
This is from the Food Network, and begins, "The sauce for this dish is full of fresh tomatoes, which are high in skin-benefiting antioxidants."
Active Time: 40 minutes; Total Time: 40 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/rigatoni-with-summer-bolognese-7119146.
Ingredients
Kosher salt
10 ounces rigatoni (about 3 cups)
2 tablespoons unsalted butter
1 small onion, finely diced
2 small carrots, finely diced
4 cloves garlic, minced
Kosher salt and freshly ground pepper
1 pound ground beef
2 tablespoons tomato paste
1/4 cup dry white wine
3 cups multicolored cherry tomatoes, halved
1/2 cup fresh basil, torn
2 tablespoons grated parmesan cheese, plus more for topping
Directions
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, about 12 minutes. Reserve 3/4 cup cooking water, then drain.
Meanwhile, melt the butter in a large skillet over medium-high heat. Add the onion, carrots, garlic, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until softened, 6 to 8 minutes. Add the ground beef, 1/4 teaspoon salt and a few grinds of pepper and cook, breaking up the meat, until no longer pink, about 4 minutes. Add the tomato paste and cook until evenly combined, 1 minute. Add the wine and simmer until almost completely dry, 1 to 2 minutes. Add 1/2 cup of the reserved cooking water, the tomatoes and half the basil. Bring to a boil, then reduce the heat to a simmer and cook until the tomatoes start to burst and the mixture is saucy, 4 to 7 minutes.
Add the cheese to the sauce, then add the rigatoni; season with salt and pepper and toss, adding more cooking water as needed to loosen. Divide among bowls and top with the remaining basil and more parmesan.
TURKEY SAUSAGE AND BROCCOLI PASTA
This is from the Food Network.
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 2 servings
To view this online, go to https://www.foodnetwork.com/recipes/turkey-sausage-and-broccoli-pasta-recipe-1957827.
Ingredients
8 ounces rigatoni
2 cloves garlic, minced
1 pound turkey sausage
Red pepper flakes, to taste
1 onion, chopped
3/4 cups chicken stock
1/2 red pepper, sliced
1 1/2 cups broccoli florets
Directions
Prepare rigatoni according to directions on box. Remove sausage meat from casing, set aside. In hot skillet saute onions. Add pepper and crumbled sausage meat. Stir and cook over medium high heat for 5 minutes. Add garlic and red pepper flakes. Add chicken stock and bring to a simmer. Add florets and cover to steam. Once broccoli is tender add rigatoni to pan. Stir to coat. Serve.
MUSHROOM BOLOGNESE WITH FETTUCCINE
This is from Betty Crocker, and begins, "A lighter take on the classic Italian sauce, this vegetarian bolognese is packed with mushrooms and vegetables in a rich tomato base. Served with fettuccine, you’ll have a hearty dinner for just 300 calories."
Prep Time: 1 hour 10 minutes; Total Time: 1 hour 10 minutes; Servings: 8
To view this online, click here.
Ingredients
3 tablespoons olive oil
1 cup diced onions
1/2 cup diced carrot
1/4 cup finely chopped celery
4 1/2 teaspoons finely chopped garlic
1/4 teaspoon salt
2 packages (8 oz each) baby bella mushrooms, coarsely chopped
2 packages (8 oz each) white button mushrooms, coarsely chopped
1 can (28 oz) Muir Glen™ organic crushed tomatoes with basil, undrained
1 can (15 oz) Muir Glen™ organic tomato sauce
1 teaspoon dried thyme leaves
1 teaspoon dried oregano leaves
1/4 teaspoon crushed red pepper flakes
1 tablespoon soy sauce
12 oz uncooked fettuccine (from 16-oz box)
1/2 cup shredded Parmesan cheese, if desired
1/4 cup thinly sliced fresh basil leaves, if desired
Directions
In 5-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat until hot. Cook onions, carrots, celery, garlic and salt in oil 5 to 6 minutes, stirring occasionally, until softened. Remove vegetable mixture from Dutch oven to small bowl.
In same Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Add mushrooms; cook 14 to 19 minutes, stirring occasionally, until mushrooms are tender and liquid has evaporated.
Stir in vegetable mixture, crushed tomatoes, tomato sauce, thyme, oregano and red pepper flakes; heat to simmering; reduce heat to medium-low. Continue cooking uncovered 15 to 20 minutes, stirring occasionally, until sauce is starting to thicken. Remove from heat; stir in soy sauce.
Meanwhile, cook fettuccine as directed on package; drain. Serve fettuccine with sauce. Garnish with shredded Parmesan cheese and basil.
Expert Tips
Prefer a creamier sauce? If desired, stir in 1/3 cup half-and-half or heavy whipping cream after removing sauce from heat.
Cooked fettuccine may be stirred into the bolognese or topped with sauce, based on your preference.
CANNELLINI-BEAN PASTA WITH BEURRE BLANC
This is from Jack Monroe and adapted by Tejal Rao in The New Yorkk Times cooking enewsletter. Tejal wrote, "This recipe, like so many great straightforward, inexpensive go-tos, starts with little more than a can of beans — then transforms it into a luxurious meal. Jack Monroe, the British food writer, uses a classic beurre blanc to do that work, simmering a splash of wine, vinegar and butter together, then tipping it into a pot of boiling beans and pasta, letting the liquid reduce to a starchy, nearly creamy consistency. If you think of beurre blanc as fancy and fussy, this simple, unexpected use for it may change your mind. You can also build on the basic recipe, adding a bunch of chopped chard or mustard greens in with the sauce, or covering the top with torn herbs."
Yield: 2 servings; Time: 35 minutes
This was featured in "How Do You Make Canned Beans Taste Luxurious? Beurre Blanc", and can be viewed online at https://cooking.nytimes.com/recipes/1020546-cannellini-bean-pasta-with-beurre-blanc.
Ingredients
1 (15-ounce) can cannellini beans, rinsed
3 cups chicken or vegetable stock
1/4 cup white wine
1/4 cup white wine vinegar
1 shallot or small white onion, finely chopped
3 tablespoons unsalted butter
1 cup small pasta, like shells
Kosher salt and black pepper
Grated Parmesan, Pecorino Romano or other strong hard cheese, to finish
Preparation
Add the beans and stock to a large pot, and bring to a boil. Turn the heat down, and let simmer for 20 minutes.
While the beans cook, combine the wine, vinegar, shallot and butter in a small saucepan. Simmer over medium-low for about 15 minutes, shaking the pan as the liquid reduces to keep it from burning. Turn off the heat, and set the beurre blanc aside.
Stir the pasta into the beans and cook, stirring occasionally, until the pasta is cooked through, about 10 more minutes. Stir in the beurre blanc, and season generously with salt and pepper. Serve with a little grated cheese on top.
Taco Tuesday
While there are tons of holiday recipes being posted this week and last, there's still time for another Taco Tuesday. Today's offerings include Beef Tacos with Mango Salsa and Sweet Potato Tacos. Enjoy!
SOUTHWEST CHIPOTLE FISH TACOS
This is from Hidden Valley. Prep Time: 5 minutes; Cook Time: 20 minutes; Total Time: 25 minutes; Servings: 4
To view this online, go to https://www.hiddenvalley.com/recipe/southwest-chipotle-fish-tacos/.
Ingredients
8 frozen fish fillets
1/2 pound coleslaw or shredded cabbage
1/4 cup Hidden Valley® Spicy Ranch Dressing
8 corn tortillas
1 cup salsa
Directions
Prepare fish fillets according to package directions.
In a medium bowl, toss coleslaw and dressing until well-combined.
Wrap tortillas in a damp paper towel and microwave for 30 seconds or until warm.
To assemble, place 1 fish fillet on each tortilla, top with coleslaw and salsa. Serve immediately.
Notes: For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
EASY GREEN CHILE CHICKEN TACOS
This taco recipe is from Kaleigh McMordie, MCN, RDN, who not only posts recipes on VeryWell Fit, but has her own food site, called Lively Table.
For this recipe, Kaleigh wrote, “Instead of making the same old tacos this week, why not change things up with delicious and healthy green chile chicken tacos?
“This chicken taco recipe is super easy to make. Just boil the chicken in a bit of broth, shred, and add diced green chiles. It's a simple nutritious meal that the whole family will love.
“Corn tortillas are naturally whole grain, so they make a great choice for these tacos. Top with a bit of shredded red cabbage, creamy avocado, and fresh cilantro to make a weeknight meal.”
Total Time: 35 minutes; Prep Time: 5 minutes; CookTime: 30 minutes; Servings: 4 (2 tacos each)
To view this online, click here.
Ingredients
1 (8-ounce) boneless, skinless chicken breast
2 cloves garlic
1 fresh jalapeno
1 cup low sodium chicken broth
Water
1 can (7-ounce) diced green chiles
8 warm corn tortillas
1 small avocado, sliced
1 cup red cabbage, shredded
Fresh cilantro, to taste
Preparation
In a medium saucepan, add chicken, garlic, jalapeno, and broth. Add water to cover the chicken. Cover and simmer over medium-low heat until chicken is cooked through, about 20 minutes. Remove chicken and shred using two forks. Discard garlic and jalapeno, reserving cooking liquid.
In a skillet, add green chiles and shredded chicken. Cook over low heat, stirring until warmed through and sauce is thickened. Add reserved cooking liquid as needed to keep the chicken moist.
Serve with warmed corn tortillas, avocado, cabbage, and cilantro.
Ingredient Variations and Substitutions
Use any type of tortilla that you like. Look for whole grain options, if possible.
You can also leave out the tortillas and serve the chicken on top of lettuce to make a taco salad or with brown rice and beans to make taco bowls.
Canned green chiles are usually found in the Mexican food aisle at the grocery store. They come in two varieties, spicy and mild. Choose the kind that best suits your taste.
Cooking and Serving Tips
Serve tacos with a side of low-sodium canned black beans for a quick and easy meal.
Add any toppings you like, such as your favorite salsa, tomatoes, or a dollop of plain Greek yogurt.
INSTANT POT SPICY CHICKEN TACOS
This is from Makinze Gore on Delish. She wrote, “If we knew the Instant Pot could turn out delicious, juicy chicken tacos, then we would have bought one a lot sooner. If you haven't jumped on the bandwagon already you're going to want to for these.”
Yields: 12; Prep Time: 20 minutes; Total Time: 55 minutes
To view this online, click here.
Ingredients
For the Chicken
2 lb. boneless skinless chicken breasts (about 4)
1 (15-oz.) can fire roasted diced tomatoes
1 c. low-sodium chicken broth
1/4 c. hot sauce
1 1/2 tsp. kosher salt
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. garlic powder
1/2 tsp. freshly ground black pepper
For Serving
Corn tortillas
Avocado, diced
Jalapeño, sliced
Red onion, thinly sliced
Freshly chopped cilantro
Sour cream
Directions
In a 6-quart Instant Pot add chicken, diced tomatoes, broth, hot sauce, and seasonings. Lock lid and set to Pressure Cook on High for 12 minutes.
Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid. Shred chicken with two forks.
Use a slotted spoon to serve chicken on tortillas with desired toppings.
TACO SALAD WITH CUMIN DRESSING
Recipe Yield: Servings: 8
Source: The Diabetic Newsletter
View this online at https://diabeticgourmet.com/diabetic-recipes/taco-salad-with-cumin-dressing.
Ingredients
8 tortillas
1 teaspoon powdered mustard
2 tablespoons Parmesan cheese, grated
1 teaspoon ground cumin
8 cups romaine lettuce
1/2 cup water
1/2 teaspoon salt
4 tablespoons vegetable oil
4 tablespoons red wine vinegar
4 cups turkey, chopped and cooked
1/4 teaspoon black pepper
1 teaspoon cumin seeds
1/4 teaspoon garlic powder
6 large ripe tomatoes, chopped
4 teaspoons lemon juice
2 cups cheddar cheese, grated
Directions
Toast the tortillas on a baking sheet in a 400F oven for about 10 minutes.
While hot, sprinkle on the Parmesan cheese.
Cool and break into bite-size pieces.
Chop the lettuce and arrange it in the bottom of a salad bowl.
Make the cumin dressing by combining the salt, vinegar, pepper, garlic powder, lemon juice, mustard, cumin, water and oil in a bowl or jar.
Heat the turkey in a skillet with the cumin seeds.
Sprinkle chunks of turkey over the lettuce.
Add the tomato pieces and cheese.
Pour on the cumin dressing and top with tortilla chips.
Nutritional Information Per Serving: Calories: 205; Fat: 11 g; Protein: 17 g; Carbohydrates: 10 g
Diabetic Exchanges: 1 Fat; 1/2 Bread/Starch; 1/2 Vegetable; 2 Lean Meat
SWEET POTATO TACOS
This is from the TODAY Show, and begins, "These tacos are simple to make and require minimal prep, making them an ideal dinner on hectic weeknights. You can dress up this veggie-based meal with avocado, a squeeze of lime, crumbled feta cheese and fresh cilantro."
To view this online, go to https://www.today.com/recipes/sweet-potato-tacos-recipe-t149463.
Ingredients
2 sweet potatoes, peeled and diced
Extra virgin olive oil
1 tablespoon honey
1 teaspoon cumin
1 clove garlic, minced
1 onion, chopped
One 15.5-ounce can black beans, rinsed and drained
One 15.25-ounce can corn, drained
1 cup cooked quinoa
18 small corn tortillas, warmed
Toppings (optional)
Avocado, chopped or sliced
Lime wedges
Feta cheese, crumbled
Directions
Preheat oven to 375°F.
Toss diced sweet potatoes with 1 tablespoon olive oil, honey and cumin. Place on a rimmed baking sheet and roast in the oven for 35 minutes or until tender. Set aside.
Add 1 tablespoon of olive oil to a large skillet set over medium-low heat. Add the garlic and onion and sauté. Add the black beans, corn, cooked quinoa and sweet potatoes. Season with salt and pepper to taste.
Spoon about 1/3 cup of filling onto each tortilla. Top with chopped avocado, a squeeze of lime and feta cheese.
BEEF TACOS WITH MANGO SALSA
This comes from Old El Paso, and begins, "Family taco night gets a summery twist with this easy beef taco topped with Monterey Jack cheese, shredded red cabbage and a fresh mango, red onion salsa."
Prep Time: 25 minutes; Total Time: 25 minutes; Makes 10 servings.
To view this online, go to https://www.oldelpaso.com/recipes/beef-tacos-with-mango-salsa.
Ingredient
1 ripe medium mango, seed removed, peeled and diced (about 1 cup)
2 tablespoons chopped red onion
1 tablespoon lime juice
1 teaspoon honey
1 lb ground beef (at least 80% lean)
2/3 cup water
1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix
1 package (10 count) Old El Paso™ Stand ‘N Stuff™ Taco Shells, heated as directed on package
1 1/4 cups Old El Paso™ Shredded Monterey Jack Cheese (5 oz)
1 1/4 cups shredded red cabbage
2 tablespoons chopped fresh cilantro leaves
Preparation
In small bowl, mix mango, red onion, lime juice and honey. Set aside.
In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in water and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened.
Divide warmed beef mixture among heated taco shells. Top with cheese, cabbage, mango salsa and cilantro.
Expert Tips
No red cabbage? Use shredded green cabbage. If shredded cabbage has larger pieces, chop into smaller, more bite-size pieces.
To peel a mango, first stand the fruit on its end, and use a knife to cut straight down on either side, avoiding the large seed in the middle. Slice horizontally and crosswise on the flesh to make diced mango. To save time, purchase already peeled and sliced mango.
Nutrition: 1 Taco Calories 230 (Calories from Fat 110); Total Fat 12g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 45mg; Sodium 340mg; Total Carbohydrate 18g (Dietary Fiber 2g, Sugars 6g); Protein 12g
% Daily Value: Vitamin A 10%; Vitamin C 15%; Calcium 15%; Iron 8%
Exchanges: 1/2 Starch, 1/2 Other Carbohydrate, 1 Medium-Fat Meat, 1/2 High-Fat Meat, 1/2 Fat; Carbohydrate Choice: 1
SOUTHWEST CHIPOTLE FISH TACOS
This is from Hidden Valley. Prep Time: 5 minutes; Cook Time: 20 minutes; Total Time: 25 minutes; Servings: 4
To view this online, go to https://www.hiddenvalley.com/recipe/southwest-chipotle-fish-tacos/.
Ingredients
8 frozen fish fillets
1/2 pound coleslaw or shredded cabbage
1/4 cup Hidden Valley® Spicy Ranch Dressing
8 corn tortillas
1 cup salsa
Directions
Prepare fish fillets according to package directions.
In a medium bowl, toss coleslaw and dressing until well-combined.
Wrap tortillas in a damp paper towel and microwave for 30 seconds or until warm.
To assemble, place 1 fish fillet on each tortilla, top with coleslaw and salsa. Serve immediately.
Notes: For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
EASY GREEN CHILE CHICKEN TACOS
This taco recipe is from Kaleigh McMordie, MCN, RDN, who not only posts recipes on VeryWell Fit, but has her own food site, called Lively Table.
For this recipe, Kaleigh wrote, “Instead of making the same old tacos this week, why not change things up with delicious and healthy green chile chicken tacos?
“This chicken taco recipe is super easy to make. Just boil the chicken in a bit of broth, shred, and add diced green chiles. It's a simple nutritious meal that the whole family will love.
“Corn tortillas are naturally whole grain, so they make a great choice for these tacos. Top with a bit of shredded red cabbage, creamy avocado, and fresh cilantro to make a weeknight meal.”
Total Time: 35 minutes; Prep Time: 5 minutes; CookTime: 30 minutes; Servings: 4 (2 tacos each)
To view this online, click here.
Ingredients
1 (8-ounce) boneless, skinless chicken breast
2 cloves garlic
1 fresh jalapeno
1 cup low sodium chicken broth
Water
1 can (7-ounce) diced green chiles
8 warm corn tortillas
1 small avocado, sliced
1 cup red cabbage, shredded
Fresh cilantro, to taste
Preparation
In a medium saucepan, add chicken, garlic, jalapeno, and broth. Add water to cover the chicken. Cover and simmer over medium-low heat until chicken is cooked through, about 20 minutes. Remove chicken and shred using two forks. Discard garlic and jalapeno, reserving cooking liquid.
In a skillet, add green chiles and shredded chicken. Cook over low heat, stirring until warmed through and sauce is thickened. Add reserved cooking liquid as needed to keep the chicken moist.
Serve with warmed corn tortillas, avocado, cabbage, and cilantro.
Ingredient Variations and Substitutions
Use any type of tortilla that you like. Look for whole grain options, if possible.
You can also leave out the tortillas and serve the chicken on top of lettuce to make a taco salad or with brown rice and beans to make taco bowls.
Canned green chiles are usually found in the Mexican food aisle at the grocery store. They come in two varieties, spicy and mild. Choose the kind that best suits your taste.
Cooking and Serving Tips
Serve tacos with a side of low-sodium canned black beans for a quick and easy meal.
Add any toppings you like, such as your favorite salsa, tomatoes, or a dollop of plain Greek yogurt.
INSTANT POT SPICY CHICKEN TACOS
This is from Makinze Gore on Delish. She wrote, “If we knew the Instant Pot could turn out delicious, juicy chicken tacos, then we would have bought one a lot sooner. If you haven't jumped on the bandwagon already you're going to want to for these.”
Yields: 12; Prep Time: 20 minutes; Total Time: 55 minutes
To view this online, click here.
Ingredients
For the Chicken
2 lb. boneless skinless chicken breasts (about 4)
1 (15-oz.) can fire roasted diced tomatoes
1 c. low-sodium chicken broth
1/4 c. hot sauce
1 1/2 tsp. kosher salt
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. garlic powder
1/2 tsp. freshly ground black pepper
For Serving
Corn tortillas
Avocado, diced
Jalapeño, sliced
Red onion, thinly sliced
Freshly chopped cilantro
Sour cream
Directions
In a 6-quart Instant Pot add chicken, diced tomatoes, broth, hot sauce, and seasonings. Lock lid and set to Pressure Cook on High for 12 minutes.
Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid. Shred chicken with two forks.
Use a slotted spoon to serve chicken on tortillas with desired toppings.
TACO SALAD WITH CUMIN DRESSING
Recipe Yield: Servings: 8
Source: The Diabetic Newsletter
View this online at https://diabeticgourmet.com/diabetic-recipes/taco-salad-with-cumin-dressing.
Ingredients
8 tortillas
1 teaspoon powdered mustard
2 tablespoons Parmesan cheese, grated
1 teaspoon ground cumin
8 cups romaine lettuce
1/2 cup water
1/2 teaspoon salt
4 tablespoons vegetable oil
4 tablespoons red wine vinegar
4 cups turkey, chopped and cooked
1/4 teaspoon black pepper
1 teaspoon cumin seeds
1/4 teaspoon garlic powder
6 large ripe tomatoes, chopped
4 teaspoons lemon juice
2 cups cheddar cheese, grated
Directions
Toast the tortillas on a baking sheet in a 400F oven for about 10 minutes.
While hot, sprinkle on the Parmesan cheese.
Cool and break into bite-size pieces.
Chop the lettuce and arrange it in the bottom of a salad bowl.
Make the cumin dressing by combining the salt, vinegar, pepper, garlic powder, lemon juice, mustard, cumin, water and oil in a bowl or jar.
Heat the turkey in a skillet with the cumin seeds.
Sprinkle chunks of turkey over the lettuce.
Add the tomato pieces and cheese.
Pour on the cumin dressing and top with tortilla chips.
Nutritional Information Per Serving: Calories: 205; Fat: 11 g; Protein: 17 g; Carbohydrates: 10 g
Diabetic Exchanges: 1 Fat; 1/2 Bread/Starch; 1/2 Vegetable; 2 Lean Meat
SWEET POTATO TACOS
This is from the TODAY Show, and begins, "These tacos are simple to make and require minimal prep, making them an ideal dinner on hectic weeknights. You can dress up this veggie-based meal with avocado, a squeeze of lime, crumbled feta cheese and fresh cilantro."
To view this online, go to https://www.today.com/recipes/sweet-potato-tacos-recipe-t149463.
Ingredients
2 sweet potatoes, peeled and diced
Extra virgin olive oil
1 tablespoon honey
1 teaspoon cumin
1 clove garlic, minced
1 onion, chopped
One 15.5-ounce can black beans, rinsed and drained
One 15.25-ounce can corn, drained
1 cup cooked quinoa
18 small corn tortillas, warmed
Toppings (optional)
Avocado, chopped or sliced
Lime wedges
Feta cheese, crumbled
Directions
Preheat oven to 375°F.
Toss diced sweet potatoes with 1 tablespoon olive oil, honey and cumin. Place on a rimmed baking sheet and roast in the oven for 35 minutes or until tender. Set aside.
Add 1 tablespoon of olive oil to a large skillet set over medium-low heat. Add the garlic and onion and sauté. Add the black beans, corn, cooked quinoa and sweet potatoes. Season with salt and pepper to taste.
Spoon about 1/3 cup of filling onto each tortilla. Top with chopped avocado, a squeeze of lime and feta cheese.
BEEF TACOS WITH MANGO SALSA
This comes from Old El Paso, and begins, "Family taco night gets a summery twist with this easy beef taco topped with Monterey Jack cheese, shredded red cabbage and a fresh mango, red onion salsa."
Prep Time: 25 minutes; Total Time: 25 minutes; Makes 10 servings.
To view this online, go to https://www.oldelpaso.com/recipes/beef-tacos-with-mango-salsa.
Ingredient
1 ripe medium mango, seed removed, peeled and diced (about 1 cup)
2 tablespoons chopped red onion
1 tablespoon lime juice
1 teaspoon honey
1 lb ground beef (at least 80% lean)
2/3 cup water
1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix
1 package (10 count) Old El Paso™ Stand ‘N Stuff™ Taco Shells, heated as directed on package
1 1/4 cups Old El Paso™ Shredded Monterey Jack Cheese (5 oz)
1 1/4 cups shredded red cabbage
2 tablespoons chopped fresh cilantro leaves
Preparation
In small bowl, mix mango, red onion, lime juice and honey. Set aside.
In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in water and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened.
Divide warmed beef mixture among heated taco shells. Top with cheese, cabbage, mango salsa and cilantro.
Expert Tips
No red cabbage? Use shredded green cabbage. If shredded cabbage has larger pieces, chop into smaller, more bite-size pieces.
To peel a mango, first stand the fruit on its end, and use a knife to cut straight down on either side, avoiding the large seed in the middle. Slice horizontally and crosswise on the flesh to make diced mango. To save time, purchase already peeled and sliced mango.
Nutrition: 1 Taco Calories 230 (Calories from Fat 110); Total Fat 12g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 45mg; Sodium 340mg; Total Carbohydrate 18g (Dietary Fiber 2g, Sugars 6g); Protein 12g
% Daily Value: Vitamin A 10%; Vitamin C 15%; Calcium 15%; Iron 8%
Exchanges: 1/2 Starch, 1/2 Other Carbohydrate, 1 Medium-Fat Meat, 1/2 High-Fat Meat, 1/2 Fat; Carbohydrate Choice: 1
Monday, December 20, 2021
Christmas Recipes - Double-Post Monday
Besides being Meatless Monday, it's also Double-Post Monday. Today's double post deals with Christmas recipes for your holiday table, and includes Ina Garten's Turkey Breast Roulade w/Garlic & Rosemary (which was posted in The New York Times cooking e-newsletter) and Harvest Pot Pies. Enjoy!
THREE SISTERS CASSEROLE
This was in the November/December 2006 issue of Vegetarian Times, page 61. It begins, "A Native American expression, “three sisters” refers to the practice of growing beans, corn, and squash together. This filling casserole can be frozen for an upcoming party or made fresh for dinner. Serve with Pumpkin Seed Pesto."
Serves 6.
To view this online, go to https://www.vegetariantimes.com/recipes/three-sisters-casserole/.
Ingredients
Polenta topping
1 1/2 cups yellow cornmeal
1 Tbs. chili powder
3/4 tsp. salt
Filling
3 Tbs. olive oil, divided
1 small onion, chopped (1 cup)
1 large red or yellow bell pepper, cut into 1-inch dice (1 cup)
1 lb. kabocha squash, peeled and cut into 1-inch cubes (2 cups)
1 15-oz. can diced tomatoes with chiles
2 cloves garlic, minced (2 tsp.)
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. salt
1 15-oz. can pinto beans, drained and rinsed
1 cup frozen corn kernels, thawed
Preparation
To make Polenta Topping: Whisk together cornmeal, chili powder, salt, and 4½ cups water in double boiler, or in large metal bowl over barely simmering water. Cook 40 minutes, or until polenta is thick and stiff, stirring 3 or 4 times. Remove from heat.
To make Filling: Preheat oven to 375°F. Heat 2 Tbs. oil in large saucepan over medium heat. Add onion, and cook 7 minutes, or until softened, stirring often. Add bell pepper, and cook 5 minutes more, stirring often.
Stir in squash, tomatoes, garlic, coriander, and cumin. Cook 5 minutes, stirring occasionally. Stir in 1/2 cup water and salt. Bring mixture to a boil. Reduce heat to medium low, and simmer, partially covered, 10 to 15 minutes, or until squash is tender. Stir in beans and corn, and cook 5 minutes, or until slightly thickened, stirring occasionally.
Coat 8- x 11-inch baking dish with cooking spray. Spread 2 cups polenta over bottom of prepared dish. Spoon squash mixture over polenta. Smooth remaining polenta (about 2 1/2 cups) over top.
Score casserole into 6 squares with knife. Brush top with remaining 1 Tbs. oil. Bake 30 minutes, or until heated through and top is lightly browned.
SESAME TWISTS
This was in the November/December 2006 issue of Vegetarian Times, page 66. It begins, "These pretty breadsticks may look complicated, but they’re not—twisting them is as easy as wringing a dishcloth, though it takes a lighter touch."
Makes 30 servings
To view this online, go to https://www.vegetariantimes.com/recipes/sesame-twists/.
Ingredients
1 1/2 cups whole-wheat flour
1 1/2 cups all-purpose flour
2 Tbs. sugar
1 1/2 Tbs. baking powder
1 tsp. salt, plus more for sprinkling
1 stick unsalted butter, cut into small pieces (4 oz.)
1 1/2 cups low-fat buttermilk
1/4 cup sesame seeds
Preparation
Preheat oven to 425F, and coat 2 baking sheets with nonstick spray.
Combine flours, sugar, baking powder and salt in bowl. Rub butter into flour mixture with fingertips, until mixture resembles coarse meal. Stir in buttermilk. Wrap dough in plastic wrap, and chill 1 hour, or overnight.
Place dough on well-floured work surface. Roll into 15×15-inch square. Brush with water, and sprinkle with sesame seeds and salt, if desired. Cut square in half, then cut each half into 15 3/4-inch thick strips.
Twist each strip twice, set on baking sheet and gently press ends flat to prevent twists from unrolling. Bake 15 minutes, or until edges begin to brown.
HARVEST POT PIES
This was in the November/December 2006 issue of Vegetarian Times, page 68. It begins, "To turn this tasty dish into an even more elegant entrée, decorate it with delicate leaves made with scraps of puff pastry."
Makes 8 servings
View this online at https://www.vegetariantimes.com/recipes/harvest-pot-pies/.
Ingredients
2 Tbs. olive oil
12 oz. button mushrooms, sliced
1 medium onion, chopped (1 cup)
3 stalks celery, diced (about 1 cup)
3 cloves garlic, minced (1 Tbs.)
1 Tbs. chopped fresh thyme
1/2 cup dry white wine
1 lb. butternut squash, cubed
5 small red potatoes, sliced
1/2 lb. green beans, halved
2 cups fresh or frozen corn kernels
3 Tbs. cornstarch
1 17.3-oz pkg. vegan frozen puff pastry (2 sheets), thawed
Preparation
Heat oil in pot over medium-low heat. Add mushrooms, onion, celery, garlic and thyme. Cover, and cook 10 minutes, stirring occasionally. Uncover, increase heat to medium, and cook 5 minutes more, or until mushrooms begin to brown. Add wine; simmer 2 minutes, or until liquid evaporates.
Add squash, potatoes, green beans, corn and 5 cups water. Cover, and simmer 7 minutes.
Whisk cornstarch with 1/2 cup liquid from vegetable mixture. Stir cornstarch mixture into vegetables. Simmer 1 minute, or until thickened. If making ahead, cool, and refrigerate up to 2 days.
Preheat oven to 425°F. Coat 2 baking sheets with cooking spray. Cut 4 circles from one puff pastry sheet. Repeat with remaining sheet. Cut 1-inch hole in center of each circle. Cut leaves from dough scraps, then chill tops and leaves 15 minutes. Adhere leaves to tops by brushing with water. Bake 15 minutes, or until brown and puffy. Store cooled tops up to 2 days in airtight container.
Reheat filling, and warm tops in oven, if needed. Ladle filling into small pie dishes or ramekins. Top with crusts, and serve.
LAYERED PUMPKIN CRANBERRY BREAD MIX IN A JAR
This is from the infamous long-since-forgotten emailing list. The recipe source was listed as Ball Jar Ideas, http://www.homecanning.com
Ingredients
1-1/2 cups all-purpose flour
1-1/2 tsp. pumpkin pie spice
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/3 cup brown sugar, packed
1 cup granulated sugar
1/2 cup chopped pecans
3/4 cup dried cranberries
Directions
To prepare the layered mix:
In a large bowl, combine the flour, pumpkin pie spice, baking powder, baking soda and salt, stirring until well blended. Place mixture into a 1 quart jar. Pack down this layer. Add the brown sugar to the jar, firmly packing down. Layer the white sugar on top of the brown sugar, firmly packing. Layer the pecans and then the dried cranberries into the jar. Adjust cap. Makes base for one recipe of Layered Pumpkin Cranberry Bread.
Attach the following directions to the jar:
PUMPKIN CRANBERRY BREAD
Ingredients
1 jar pumpkin cranberry bread mix
1 cup canned pumpkin puree
1/2 cup vegetable oil
2 eggs
Directions
Preheat oven to 350. Grease and flour (or use spray) two 7-1/2x3-3/4x2-1/4 inch loaf pans (or 4 small loaf pans). In a large bowl, combine the pumpkin, oil and eggs, stirring until well blended; set aside. Place contents of jar into a medium bowl; mix until well blended and brown sugar is no longer clumped. Add flour mixture into the pumpkin mixture, stirring until well blended. Divide batter evenly between the prepared pans. Bake at 350 for 40-50 minutes (30 to 35 minutes for the small pans), or until inserted toothpick comes out clean and tops of loaves spring back when pressed.
TURKEY BREAST ROULADE WITH GARLIC AND ROSMARY
This recipe is by Ina Garten and adapted by Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, "Ina Garten has been known as the Barefoot Contessa since she opened a gourmet store by that name in East Hampton, N.Y., in 1985. She shared this recipe from her book “Modern Comfort Food” with The Times for Thanksgiving in 2020, when many cooks were looking for alternatives to whole turkey. If you don’t like fennel seeds, leave them out: Garlic, sage and rosemary give this roast the flavors of Italian porchetta, and it will still be fragrant, juicy and delicious without them."
Time: 3 hours; Yield: 8 to 10 servings
This yummy recipe (and aren't most of Ina's recipes yummy?) was featured in "How Does Ina Do It?", and can be viewed online at https://cooking.nytimes.com/recipes/1021643-turkey-breast-roulade-with-garlic-and-rosemary.
Ingredients
4 tablespoons good-quality olive oil
1 large yellow onion, chopped (about 1 1/2 cups)
3/4 teaspoon whole fennel seeds
6 garlic cloves, minced (about 2 tablespoons)
1 tablespoon chopped fresh sage leaves, plus 4 whole sage leaves
1 tablespoon minced fresh rosemary leaves
1 whole butterflied boneless, skin-on turkey breast (about 4 to 5 pounds)
Kosher salt and freshly ground black pepper
1/4 cup cold unsalted butter (1/2 stick)
4 ounces thinly sliced prosciutto
1 cup dry white wine, such as Chablis
Preparation
Heat the oven to 350 degrees.
Heat 2 tablespoons olive oil in a medium (10-inch) skillet over medium heat. Add the onion and fennel seeds and cook for 6 to 8 minutes, tossing occasionally, until the onion is tender. Add the garlic and cook for 1 minute. Off the heat, stir in the chopped sage and the rosemary; set aside to cool.
Set the turkey breast on a cutting board and open it up, skin side down. If necessary, pound the turkey to an even thickness of about 1 inch. Sprinkle the turkey with 4 teaspoons salt and 1 1/2 teaspoons pepper. Once the onion mixture has cooled, spread it evenly on the meat. Grate the butter and sprinkle it on top. Arrange the prosciutto on top to totally cover the filling and meat.
Starting at one long end of the turkey breast, roll the meat up jelly-roll style to make a compact cylindrical roulade, ending with the seam side down. Tie the roulade tightly with kitchen twine at 2 to 2 1/2-inch intervals to ensure that it will roast evenly. Slip the whole sage leaves under the twine down the center of the roulade.
Place the roulade, seam side down, in a roasting pan and pat the skin dry with paper towels. Brush the skin with the remaining 2 tablespoons olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Pour the wine and 1 cup water into the roasting pan, surrounding the turkey with the liquids without pouring them directly over the roulade. Roast for 1 1/4 to 1 1/2 hours, until the skin is golden brown and the internal temperature is 150 degrees.
Remove from the oven, cover the turkey with foil, and allow to rest for 15 minutes. Remove the string, slice the roulade crosswise in 1/2-inch-thick slices, and serve warm with the pan juices.
THANKSGIVING LEFTOVERS ENCHILADA PIE
This is from Margaux Laskey on The New York Times cooking e-newsletter. Margaux wrote, “This recipe was developed for a special kids' edition of The New York Times, but we've found that people of all ages love it. It sounds a little strange, but we promise you, it’s surprisingly delicious. It’s easy to make, and anything you don't already have on had can be picked up from the corner store. We used leftover turkey, braised greens and mashed sweet potatoes, but feel free to experiment with savory dishes like sautéed brussels sprouts, cornbread stuffing or mashed potatoes. Top your slice with cranberry sauce salsa, a dollop of sour cream and a scattering of roasted pumpkin seeds. (We used a mix of Velveeta, Cheddar and Monterey Jack cheeses because the Velveeta helps prevent clumping, but, if processed cheese bothers you, leave it out and add a half-cup more Cheddar or Monterey Jack.)”
Time: 1 hour; Yield: 6 servings
This can be found at https://cooking.nytimes.com/recipes/1019047-thanksgiving-leftovers-enchilada-pie. (You might seriously consider signing up for their newsletter. It’s fantastic!)
Ingredients
3 tablespoons olive oil, plus more for greasing the pie plate (or nonstick cooking spray)
1/4 cup chopped onion
1/2 teaspoon cumin
2 cups leftover cooked turkey, shredded
Kosher salt and fresh ground pepper
8 5-1/2-inch soft corn tortillas
1 (10-ounce) can red enchilada sauce
2 cups Thanksgiving leftovers (used singly or a combination of sweet potatoes, sautéed greens or corn, or canned black beans, drained)
1 1/2 cups shredded Cheddar cheese or any combination of shredded Cheddar and Monterey Jack
1/2 cup (4 ounces) Velveeta cheese, cut into 1/2-inch cubes
Preparation
Heat oven to 350 degrees. Lightly oil or spray with non-stick cooking spray a 9-inch pie plate. Set aside.
Heat the olive oil in a large non-stick skillet over medium heat. Add the onion and cumin and cook, stirring often, until the onion is softened, about 5 minutes. Mix in the turkey and heat through. Season with salt and pepper, to taste. Remove from heat.
Using scissors, cut corn tortillas in quarters. Set aside on a plate. Combine shredded cheese and Velveeta cubes in a bowl.
Pour enchilada sauce into a low-sided bowl. Briefly dip each tortilla piece into the sauce, being sure to cover it completely. Cover the bottom of the pie plate with several coated tortilla pieces. It’s O.K. if you can see the bottom of the plate in some places, but try to nestle the tortillas right up to the edge of the pie plate to keep the layers separate and to ensure a clean cut.
Layer half the turkey and onion mixture, half the leftovers or beans and a third of the cheese mixture. Add a second layer of tortillas, the remaining turkey, remaining leftovers and another third of the cheese. Top with a final layer of coated tortillas. Pour any remaining enchilada sauce over the top and sprinkle with remaining cheese.
Bake for 25 to 30 minutes. Finish off in the broiler for 1 to 2 minutes, if desired, for a browned and bubbly top. Allow to cool for about 10 minutes before serving, using a serrated knife to cut. Serve with any of the optional toppings or leftover cranberry sauce salsa.
THREE SISTERS CASSEROLE
This was in the November/December 2006 issue of Vegetarian Times, page 61. It begins, "A Native American expression, “three sisters” refers to the practice of growing beans, corn, and squash together. This filling casserole can be frozen for an upcoming party or made fresh for dinner. Serve with Pumpkin Seed Pesto."
Serves 6.
To view this online, go to https://www.vegetariantimes.com/recipes/three-sisters-casserole/.
Ingredients
Polenta topping
1 1/2 cups yellow cornmeal
1 Tbs. chili powder
3/4 tsp. salt
Filling
3 Tbs. olive oil, divided
1 small onion, chopped (1 cup)
1 large red or yellow bell pepper, cut into 1-inch dice (1 cup)
1 lb. kabocha squash, peeled and cut into 1-inch cubes (2 cups)
1 15-oz. can diced tomatoes with chiles
2 cloves garlic, minced (2 tsp.)
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. salt
1 15-oz. can pinto beans, drained and rinsed
1 cup frozen corn kernels, thawed
Preparation
To make Polenta Topping: Whisk together cornmeal, chili powder, salt, and 4½ cups water in double boiler, or in large metal bowl over barely simmering water. Cook 40 minutes, or until polenta is thick and stiff, stirring 3 or 4 times. Remove from heat.
To make Filling: Preheat oven to 375°F. Heat 2 Tbs. oil in large saucepan over medium heat. Add onion, and cook 7 minutes, or until softened, stirring often. Add bell pepper, and cook 5 minutes more, stirring often.
Stir in squash, tomatoes, garlic, coriander, and cumin. Cook 5 minutes, stirring occasionally. Stir in 1/2 cup water and salt. Bring mixture to a boil. Reduce heat to medium low, and simmer, partially covered, 10 to 15 minutes, or until squash is tender. Stir in beans and corn, and cook 5 minutes, or until slightly thickened, stirring occasionally.
Coat 8- x 11-inch baking dish with cooking spray. Spread 2 cups polenta over bottom of prepared dish. Spoon squash mixture over polenta. Smooth remaining polenta (about 2 1/2 cups) over top.
Score casserole into 6 squares with knife. Brush top with remaining 1 Tbs. oil. Bake 30 minutes, or until heated through and top is lightly browned.
SESAME TWISTS
This was in the November/December 2006 issue of Vegetarian Times, page 66. It begins, "These pretty breadsticks may look complicated, but they’re not—twisting them is as easy as wringing a dishcloth, though it takes a lighter touch."
Makes 30 servings
To view this online, go to https://www.vegetariantimes.com/recipes/sesame-twists/.
Ingredients
1 1/2 cups whole-wheat flour
1 1/2 cups all-purpose flour
2 Tbs. sugar
1 1/2 Tbs. baking powder
1 tsp. salt, plus more for sprinkling
1 stick unsalted butter, cut into small pieces (4 oz.)
1 1/2 cups low-fat buttermilk
1/4 cup sesame seeds
Preparation
Preheat oven to 425F, and coat 2 baking sheets with nonstick spray.
Combine flours, sugar, baking powder and salt in bowl. Rub butter into flour mixture with fingertips, until mixture resembles coarse meal. Stir in buttermilk. Wrap dough in plastic wrap, and chill 1 hour, or overnight.
Place dough on well-floured work surface. Roll into 15×15-inch square. Brush with water, and sprinkle with sesame seeds and salt, if desired. Cut square in half, then cut each half into 15 3/4-inch thick strips.
Twist each strip twice, set on baking sheet and gently press ends flat to prevent twists from unrolling. Bake 15 minutes, or until edges begin to brown.
HARVEST POT PIES
This was in the November/December 2006 issue of Vegetarian Times, page 68. It begins, "To turn this tasty dish into an even more elegant entrée, decorate it with delicate leaves made with scraps of puff pastry."
Makes 8 servings
View this online at https://www.vegetariantimes.com/recipes/harvest-pot-pies/.
Ingredients
2 Tbs. olive oil
12 oz. button mushrooms, sliced
1 medium onion, chopped (1 cup)
3 stalks celery, diced (about 1 cup)
3 cloves garlic, minced (1 Tbs.)
1 Tbs. chopped fresh thyme
1/2 cup dry white wine
1 lb. butternut squash, cubed
5 small red potatoes, sliced
1/2 lb. green beans, halved
2 cups fresh or frozen corn kernels
3 Tbs. cornstarch
1 17.3-oz pkg. vegan frozen puff pastry (2 sheets), thawed
Preparation
Heat oil in pot over medium-low heat. Add mushrooms, onion, celery, garlic and thyme. Cover, and cook 10 minutes, stirring occasionally. Uncover, increase heat to medium, and cook 5 minutes more, or until mushrooms begin to brown. Add wine; simmer 2 minutes, or until liquid evaporates.
Add squash, potatoes, green beans, corn and 5 cups water. Cover, and simmer 7 minutes.
Whisk cornstarch with 1/2 cup liquid from vegetable mixture. Stir cornstarch mixture into vegetables. Simmer 1 minute, or until thickened. If making ahead, cool, and refrigerate up to 2 days.
Preheat oven to 425°F. Coat 2 baking sheets with cooking spray. Cut 4 circles from one puff pastry sheet. Repeat with remaining sheet. Cut 1-inch hole in center of each circle. Cut leaves from dough scraps, then chill tops and leaves 15 minutes. Adhere leaves to tops by brushing with water. Bake 15 minutes, or until brown and puffy. Store cooled tops up to 2 days in airtight container.
Reheat filling, and warm tops in oven, if needed. Ladle filling into small pie dishes or ramekins. Top with crusts, and serve.
LAYERED PUMPKIN CRANBERRY BREAD MIX IN A JAR
This is from the infamous long-since-forgotten emailing list. The recipe source was listed as Ball Jar Ideas, http://www.homecanning.com
Ingredients
1-1/2 cups all-purpose flour
1-1/2 tsp. pumpkin pie spice
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/3 cup brown sugar, packed
1 cup granulated sugar
1/2 cup chopped pecans
3/4 cup dried cranberries
Directions
To prepare the layered mix:
In a large bowl, combine the flour, pumpkin pie spice, baking powder, baking soda and salt, stirring until well blended. Place mixture into a 1 quart jar. Pack down this layer. Add the brown sugar to the jar, firmly packing down. Layer the white sugar on top of the brown sugar, firmly packing. Layer the pecans and then the dried cranberries into the jar. Adjust cap. Makes base for one recipe of Layered Pumpkin Cranberry Bread.
Attach the following directions to the jar:
PUMPKIN CRANBERRY BREAD
Ingredients
1 jar pumpkin cranberry bread mix
1 cup canned pumpkin puree
1/2 cup vegetable oil
2 eggs
Directions
Preheat oven to 350. Grease and flour (or use spray) two 7-1/2x3-3/4x2-1/4 inch loaf pans (or 4 small loaf pans). In a large bowl, combine the pumpkin, oil and eggs, stirring until well blended; set aside. Place contents of jar into a medium bowl; mix until well blended and brown sugar is no longer clumped. Add flour mixture into the pumpkin mixture, stirring until well blended. Divide batter evenly between the prepared pans. Bake at 350 for 40-50 minutes (30 to 35 minutes for the small pans), or until inserted toothpick comes out clean and tops of loaves spring back when pressed.
TURKEY BREAST ROULADE WITH GARLIC AND ROSMARY
This recipe is by Ina Garten and adapted by Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, "Ina Garten has been known as the Barefoot Contessa since she opened a gourmet store by that name in East Hampton, N.Y., in 1985. She shared this recipe from her book “Modern Comfort Food” with The Times for Thanksgiving in 2020, when many cooks were looking for alternatives to whole turkey. If you don’t like fennel seeds, leave them out: Garlic, sage and rosemary give this roast the flavors of Italian porchetta, and it will still be fragrant, juicy and delicious without them."
Time: 3 hours; Yield: 8 to 10 servings
This yummy recipe (and aren't most of Ina's recipes yummy?) was featured in "How Does Ina Do It?", and can be viewed online at https://cooking.nytimes.com/recipes/1021643-turkey-breast-roulade-with-garlic-and-rosemary.
Ingredients
4 tablespoons good-quality olive oil
1 large yellow onion, chopped (about 1 1/2 cups)
3/4 teaspoon whole fennel seeds
6 garlic cloves, minced (about 2 tablespoons)
1 tablespoon chopped fresh sage leaves, plus 4 whole sage leaves
1 tablespoon minced fresh rosemary leaves
1 whole butterflied boneless, skin-on turkey breast (about 4 to 5 pounds)
Kosher salt and freshly ground black pepper
1/4 cup cold unsalted butter (1/2 stick)
4 ounces thinly sliced prosciutto
1 cup dry white wine, such as Chablis
Preparation
Heat the oven to 350 degrees.
Heat 2 tablespoons olive oil in a medium (10-inch) skillet over medium heat. Add the onion and fennel seeds and cook for 6 to 8 minutes, tossing occasionally, until the onion is tender. Add the garlic and cook for 1 minute. Off the heat, stir in the chopped sage and the rosemary; set aside to cool.
Set the turkey breast on a cutting board and open it up, skin side down. If necessary, pound the turkey to an even thickness of about 1 inch. Sprinkle the turkey with 4 teaspoons salt and 1 1/2 teaspoons pepper. Once the onion mixture has cooled, spread it evenly on the meat. Grate the butter and sprinkle it on top. Arrange the prosciutto on top to totally cover the filling and meat.
Starting at one long end of the turkey breast, roll the meat up jelly-roll style to make a compact cylindrical roulade, ending with the seam side down. Tie the roulade tightly with kitchen twine at 2 to 2 1/2-inch intervals to ensure that it will roast evenly. Slip the whole sage leaves under the twine down the center of the roulade.
Place the roulade, seam side down, in a roasting pan and pat the skin dry with paper towels. Brush the skin with the remaining 2 tablespoons olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Pour the wine and 1 cup water into the roasting pan, surrounding the turkey with the liquids without pouring them directly over the roulade. Roast for 1 1/4 to 1 1/2 hours, until the skin is golden brown and the internal temperature is 150 degrees.
Remove from the oven, cover the turkey with foil, and allow to rest for 15 minutes. Remove the string, slice the roulade crosswise in 1/2-inch-thick slices, and serve warm with the pan juices.
THANKSGIVING LEFTOVERS ENCHILADA PIE
This is from Margaux Laskey on The New York Times cooking e-newsletter. Margaux wrote, “This recipe was developed for a special kids' edition of The New York Times, but we've found that people of all ages love it. It sounds a little strange, but we promise you, it’s surprisingly delicious. It’s easy to make, and anything you don't already have on had can be picked up from the corner store. We used leftover turkey, braised greens and mashed sweet potatoes, but feel free to experiment with savory dishes like sautéed brussels sprouts, cornbread stuffing or mashed potatoes. Top your slice with cranberry sauce salsa, a dollop of sour cream and a scattering of roasted pumpkin seeds. (We used a mix of Velveeta, Cheddar and Monterey Jack cheeses because the Velveeta helps prevent clumping, but, if processed cheese bothers you, leave it out and add a half-cup more Cheddar or Monterey Jack.)”
Time: 1 hour; Yield: 6 servings
This can be found at https://cooking.nytimes.com/recipes/1019047-thanksgiving-leftovers-enchilada-pie. (You might seriously consider signing up for their newsletter. It’s fantastic!)
Ingredients
3 tablespoons olive oil, plus more for greasing the pie plate (or nonstick cooking spray)
1/4 cup chopped onion
1/2 teaspoon cumin
2 cups leftover cooked turkey, shredded
Kosher salt and fresh ground pepper
8 5-1/2-inch soft corn tortillas
1 (10-ounce) can red enchilada sauce
2 cups Thanksgiving leftovers (used singly or a combination of sweet potatoes, sautéed greens or corn, or canned black beans, drained)
1 1/2 cups shredded Cheddar cheese or any combination of shredded Cheddar and Monterey Jack
1/2 cup (4 ounces) Velveeta cheese, cut into 1/2-inch cubes
Preparation
Heat oven to 350 degrees. Lightly oil or spray with non-stick cooking spray a 9-inch pie plate. Set aside.
Heat the olive oil in a large non-stick skillet over medium heat. Add the onion and cumin and cook, stirring often, until the onion is softened, about 5 minutes. Mix in the turkey and heat through. Season with salt and pepper, to taste. Remove from heat.
Using scissors, cut corn tortillas in quarters. Set aside on a plate. Combine shredded cheese and Velveeta cubes in a bowl.
Pour enchilada sauce into a low-sided bowl. Briefly dip each tortilla piece into the sauce, being sure to cover it completely. Cover the bottom of the pie plate with several coated tortilla pieces. It’s O.K. if you can see the bottom of the plate in some places, but try to nestle the tortillas right up to the edge of the pie plate to keep the layers separate and to ensure a clean cut.
Layer half the turkey and onion mixture, half the leftovers or beans and a third of the cheese mixture. Add a second layer of tortillas, the remaining turkey, remaining leftovers and another third of the cheese. Top with a final layer of coated tortillas. Pour any remaining enchilada sauce over the top and sprinkle with remaining cheese.
Bake for 25 to 30 minutes. Finish off in the broiler for 1 to 2 minutes, if desired, for a browned and bubbly top. Allow to cool for about 10 minutes before serving, using a serrated knife to cut. Serve with any of the optional toppings or leftover cranberry sauce salsa.
Meatless Monday, Christmas-Style
It's Meatless Monday, time to check out meals without meat. Here are today's six yummy vegetarian recipes that will sit well on your holiday table (as well as help you through the day), including Pumpkin Spice Cheesecake and Acorn Squash Stuffed with Vegetarian Sausage and Apples. Enjoy!
STONE FRUIT POUCHES
This is from Alton Brown on The Cooking Channel.
Total Timei: 25 minutes; Prep Time: 15 minutes; Cook Time: 10 minutes; Yield: 4 servings; Level: Easy
To view this online, click here.
Ingredients
2 cups crushed gingersnaps
4 apricots, pit removed and cut into eighths
4 plums, pit removed and cut into fourths
4 tablespoons unsalted butter
2 tablespoons plus 2 teaspoons sugar
Pinch salt
4 teaspoons lime zest
2 limes, juiced
4 teaspoons brandy
Directions
Heat coals of grill or fire pit. Cut 8 (18 by 18-inch) squares of aluminum foil. Lay down double thickness of foil and divide gingersnaps evenly among the 4 squares. Divide fruit evenly and place on top of gingersnaps. Dot with butter. In small bowl mix sugar, salt, and lime zest. Sprinkle sugar mixture evenly over fruit, drizzle with juice and brandy and seal packets. Once coals are ash covered, lay packets over them and cover with lid of grill. If cooking in a fire pit carefully try to partially bury packets in hot coals. Cook for 10 minutes. Remove from heat and open carefully, as steam inside packet is very hot. Serve on plates as is or spoon into shallow bowls and top with creme fraiche or ice cream.
BLOOMIN’ APPLES
This is from Lena Abraham on Delish. The recipe begins, “Forget onions, bloomin' apples are the true snack hero.”
Total Time: 45 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 4.
To view this online, click here.
Ingredients
4 tbsp. melted butter
1 tbsp. brown sugar
1 tbsp. sugar
1/2 tsp. ground cinnamon
4 green apples
4 chewy caramel squares
Lemon wedge
Ice cream, for serving
Caramel, for drizzling
Directions
Preheat oven to 375° and grease a medium baking dish with nonstick cooking spray.
In a small bowl, whisk together butter, brown sugar, sugar and cinnamon.
Slice off the top of each apple then use a melon baller (or a teaspoon) to scoop out the core. Using a paring knife, make three circular cuts in the apple. Place the apple cut side-down on a cutting board and slice crosswise.
Place cut apples in a small baking dish. Fill each apple with two caramel squares then brush melted butter mixture on top. Bake until the apples are tender, about 30 minutes.
Serve warm with ice cream and drizzle with caramel.
PUMPKIN SPICE CHEESECAKE
This is from Rian Handler on Delish. The recipe begins, “This luscious cheesecake will be your new pumpkin obsession.”
Total Time: 5 hours 40 minutes; Prep Time: 15 minutes; Cook Time: 1 hour 25 minutes; Level: Easy; Serves: 8 servings.
To view this online, click here.
Ingredients
3/4 c. graham crackers, crushed
3/4 c. ginger snaps, crushed
6 tbsp. unsalted butter, melted
2 tbsp. granulated sugar
kosher salt
3 (8-oz.) bars cream cheese, softened
1 c. packed light brown sugar
1 c. pumpkin puree
1/4 c. sour cream, at room temperature
1 tsp. pure vanilla extract
3 large eggs, at room temperature
1 tbsp. all-purpose flour
1 1/2 tsp. pumpkin spice, plus more for garnish
Warm caramel, for garnish
whipped cream, for garnish
Chopped, toasted pecans, for garnish
Directions
Preheat oven to 325° with a rack in the middle position. Grease an 8” springform pan with cooking spray.
Make crust: In a large bowl, add cookie and graham cracker crumbs. Stir in butter, granulated sugar, and a pinch of salt and mix until well combined. Press crust into bottom of pan.
Meanwhile, make cheesecake batter: In a large bowl using a hand mixer, beat cream cheese and brown sugar until light and fluffy. Beat in pumpkin puree, sour cream, and vanilla extract. Add eggs, 1 at a time, until well combined, then beat in flour, pumpkin spice, and 1/4 tsp. salt. Pour cheesecake mixture over crust.
Double-wrap outside of pan in aluminum foil, making sure to cover the bottom. Place pan in a large baking dish, place the baking dish in the oven, and pour in enough boiling water to reach halfway up the pan. Bake until only slightly jiggly in center, 1 hour 25 minutes to 1 hour 40 minutes.
With oven door propped open, turn oven off and let cool 1 hour in the oven. Remove from water bath and discard foil, then refrigerate cheesecake until cooled completely, at least 3 hours or overnight.
Garnish with a layer of caramel and a few dollops of whipped cream around the edge of the cheesecake. Sprinkle all over with pecans and more pumpkin pie spice.
ACORN SQUASH STUFFED WITH VEGETARIAN SAUSAGE AND APPLES
This comes from Jolinda Hackett, who wrote for The Spruce Eats. For this recipe, Jolinda wrote, “A vegetarian and vegan recipe for acorn squash stuffed with vegetarian sausage and apples. Use store-bought vegetarian sausage to make this fall entree for Thanksgiving, Christmas, or any special occasion meal. Stuffed acorn squash makes a very presentable centerpiece for a vegetarian of vegan meal. It's filled with a bread stuffing with plenty of fresh herbs, including sage and thyme - it's these herbs which will fill your kitchen and your entire home with that fabulous Thanksgiving aroma as it bakes.
“If you're looking for a gluten-free stuffed squash recipe, try using a quinoa stuffing instead of bread.
“This vegetarian and vegan stuffed acorn squash recipe serves four, but the portions are generous, so plan on it serving 6-8 if you're serving it as a side dish.”
Prep Time: 20 minutes; Cook Time: 75 minutes; Total Time: 95 minutes; Yield: 4 as a main, 6 - 8 as a side.
Note: Unfortunately, Jolinda originally posted this on about.com, which has morphed into .dash. Many of the recipes posted have not come over. If I do find a link for this, I'll post it.
Ingredients
1 package vegetarian sausage (use Gimme Lean brand)
2 cups water
3 Tbsp olive oil
1 medium yellow onion, chopped
6 stalks celery, chopped fine
1 Tbsp fresh sage OR 1 tsp dried
1 Tbsp fresh thyme OR 1 tsp dried
6 oz plain stuffing cubes, OR 8 cups toasted bread crumbs
1/2 cup unsweetened applesauce
1 medium apple, any kind, diced
1/3 cup apple cider
2 large acorn squash, cut in half, with seeds removed
Salt and pepper to taste
Preparation
Preheat oven to 450°.
Lightly brown the vegetarian sausage in a non-stick skillet sprayed with a little olive oil, breaking it up and crumbling it with a spatula as it browns, just as you would with a meat sausage. Set aside.
Bring water and olive oil to a boil in a covered pot over high heat. Stir in onion, celery, sage, and thyme. Cook, covered, stirring frequently, for 5 minutes. Remove from heat.
Stir in stuffing cubes, salt and pepper, applesauce, apple cider, and the browned sausage, mixing to combine. Taste, and adjust seasonings to taste.
Divide the stuffing evenly among the acorn squash halves. Arrange the halves in a roasting pan and pour water around (not on) the squash to 1 inch.
Lightly spray a piece of aluminum foil large enough to cover the pan with olive oil spray. This will prevent it from sticking to the stuffing. Cover the pan tightly, tending slightly with the sprayed side down.
Bake for about 1 hour and 15 minutes, or until the squash is tender when pierced with a fork.
CAULIFLOWER MAC AND CHEESE
This is from Sheela Prakash on TheKitchn. Sheela wrote, “What if I told you that you could have a rich and creamy bowl of mac and cheese while also packing in over a pound of cauliflower? Sounds like a trick, right? No so fast! This recipe does just that, thanks to a base of cheesy cauliflower sauce.”
Serves 8
To view this online, click here.
Ingredients
For the cauliflower cheese sauce:
2 cloves garlic, crushed
3 sprigs fresh thyme
2 bay leaves
2 medium heads cauliflower, cut into florets
3 tablespoons olive oil, divided
1 cup grated Gruyère cheese
1 cup grated sharp cheddar cheese
2 teaspoons Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
For the macaroni and cheese:
1 pound dry cavatappi pasta or medium pasta shells
2 tablespoons unsalted butter, melted
1 cup fresh or panko breadcrumbs
1/2 cup grated Parmesan cheese
Directions
Arrange a rack in the top third of the oven and heat to 400°F. Coat a 9x13-inch baking dish with cooking spray or butter.
Make the cauliflower cheese sauce: Bring a large pot of salted water to a boil over medium-high heat. Add the garlic, thyme, and bay leaves and boil for 5 minutes to infuse water.
Add the cauliflower and cook until very fork tender, 7 to 10 minutes. Using a slotted spoon, transfer the cauliflower to a rimmed baking sheet or medium bowl out of the water, leaving the herbs and garlic behind in the pot (do not drain the pot).
Place 1/2 of the cauliflower in a blender or food processor fitted with the blade attachment. Scoop out 3/4 cup of the cooking liquid and add it to the blender along with 1 1/2 tablespoons of oil. Blend until very smooth, about 1 1/2 minutes. Transfer the purée to a large bowl. Repeat with the remaining cauliflower, 3/4 cup of cooking liquid, and remaining 1 1/2 tablespoons of oil; transfer to the same bowl.
Add the cheddar, Gruyère, mustard, salt, and pepper into the purée and whisk to combine. Taste and season with more salt and pepper as needed; set aside.
For the macaroni and cheese: Bring the pot of infused water back to a boil. Add the pasta and cook per package instructions until just al dente. Meanwhile, combine the melted butter and breadcrumbs in a small bowl; set aside.
Drain the pasta, discard the herbs and garlic cloves, and add the pasta to the bowl of cauliflower sauce. Stir gently until the pasta is entirely coated.
Transfer the mixture to the baking dish and spread into an even layer. Sprinkle the breadcrumbs evenly over the top, followed by the grated Parmesan.
Transfer the dish to the oven and bake until the sauce is bubbling and the top is golden-brown, 15 to 20 minutes. If the pasta becomes bubbly before the top is golden, you can run the dish under the broiler for a minute or two to crisp the topping.
Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Make ahead: After transferring the pasta and cauliflower sauce mixture to the baking dish, it can be covered and refrigerated for up to 1 day. Return to room temperature, sprinkle the buttered breadcrumbs and Parmesan cheese on top, and proceed with baking.
Freezing: After transferring the pasta and cauliflower sauce mixture to the baking dish, it can be also be covered tightly with aluminum foil and frozen for up to 2 months. Bake, frozen and covered, at 350°F, for 1 hour. Uncover, sprinkle with the buttered breadcrumbs and Parmesan cheese, and bake until the topping is golden-brown, 15 to 20 minutes more.
CURRIED VEGETABLE AND CHICKPEA STEW
This was in an email from TheKitchn. I absolutely love TheKitchn, as well as its sibling site, Apartment Therapy. If you haven’t checked out either site, I highly recommend them. (Go ahead, I’ll wait…tap, tap, tap.)
Anyway, Emma Christensen, Contributor and former editor for The Kitchen, wrote, “This creamy coconut curried stew is a perennial favorite in my house. It's full of tender vegetables and chickpeas, along with the warming flavors of ginger and garlic — and it's vegan! Yes, a batch of this stew makes it worth pulling out the slow cooker and clearing some space on the counter.
“This is a great clearing-out-the-fridge recipe. My inspiration actually came from an old Cooking Light recipe and a fridge full of vegetables that needed using — but not vegetables that the original recipe called for. I love the big pieces of cauliflower that came from that experiment, but I have also made versions with parsnips, sweet potatoes, turnips, winter or summer squash, extra carrots, and Swiss chard.
“Since this makes such a large batch, you can freeze what you don't think you'll eat in a week. Just freeze it before adding the coconut milk since that can separate and become grainy once frozen.
“This recipe is also easily replicated in a Dutch oven, if you'd prefer that route. Preheat your oven to 350°F and do all the steps in your Dutch oven. Cover and cook for 45 minutes to an hour, until the vegetables are tender.
To view this online, click here. Serves 8 to 10. Adapted from Cooking Light. This recipe was originally published on The Kitchn in October 2008.
1 teaspoon olive oil
1 large onion, diced
1 tablespoon kosher salt, divided
2 medium red or yellow potatoes, diced
1 tablespoon curry powder
1 tablespoon packed brown sugar
1 tablespoon peeled and grated fresh ginger
3 cloves garlic, minced
1/8 teaspoon cayenne pepper (optional)
2 cups low-sodium vegetable broth, divided
2 (15-ounce) cans chickpeas, drained and rinsed
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1 medium head cauliflower, cut into bite-sized florets
1 (28-ounce) can diced tomatoes with their juices
1/4 teaspoon freshly ground black pepper
1 (10-ounce) bag baby spinach
1 cup coconut milk
Heat the oil in a large frying pan over medium heat until shimmering. Add the onion, season with 1 teaspoon of the salt, and sauté until translucent, about 5 minutes. Add the potatoes and 1 teaspoon of the salt, and sauté until just translucent around the edges.
Stir in the curry, brown sugar, ginger, garlic, and cayenne if using and cook until fragrant, about 30 seconds. Pour in 1/4 cup of the broth and scrape up any browned bits from the bottom of the pan. Transfer this onion-potato mixture into the bowl of a 6-quart or larger slow cooker. (Halve this recipe for a smaller slow cooker.)
Add the remaining 1 3/4 cups broth, chickpeas, bell peppers, cauliflower, tomatoes with their juices, pepper, and remaining 1 teaspoon salt. Stir to combine. The liquid should come about halfway up the sides of the bowl; add more broth as needed. Cover and cook for on the HIGH setting for 4 hours.
Stir in the spinach and coconut milk. Cover and let sit for a few more minutes to allow the spinach to wilt. Taste and season with salt and other seasonings as needed. Serve on its own, or over couscous, Israeli couscous, or orzo pasta.
Recipe Notes
Smaller slow cookers: Cut this recipe in half for a smaller slow cooker.
Dutch-oven version: Instead of cooking in a slow cooker, simmer the stew in a large Dutch oven or soup pot over low heat on the stovetop or in a 350°F oven for 45 to 60 minutes, or until the potatoes are tender. Add the spinach and coconut milk and stir until the spinach has wilted.
STONE FRUIT POUCHES
This is from Alton Brown on The Cooking Channel.
Total Timei: 25 minutes; Prep Time: 15 minutes; Cook Time: 10 minutes; Yield: 4 servings; Level: Easy
To view this online, click here.
Ingredients
2 cups crushed gingersnaps
4 apricots, pit removed and cut into eighths
4 plums, pit removed and cut into fourths
4 tablespoons unsalted butter
2 tablespoons plus 2 teaspoons sugar
Pinch salt
4 teaspoons lime zest
2 limes, juiced
4 teaspoons brandy
Directions
Heat coals of grill or fire pit. Cut 8 (18 by 18-inch) squares of aluminum foil. Lay down double thickness of foil and divide gingersnaps evenly among the 4 squares. Divide fruit evenly and place on top of gingersnaps. Dot with butter. In small bowl mix sugar, salt, and lime zest. Sprinkle sugar mixture evenly over fruit, drizzle with juice and brandy and seal packets. Once coals are ash covered, lay packets over them and cover with lid of grill. If cooking in a fire pit carefully try to partially bury packets in hot coals. Cook for 10 minutes. Remove from heat and open carefully, as steam inside packet is very hot. Serve on plates as is or spoon into shallow bowls and top with creme fraiche or ice cream.
BLOOMIN’ APPLES
This is from Lena Abraham on Delish. The recipe begins, “Forget onions, bloomin' apples are the true snack hero.”
Total Time: 45 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 4.
To view this online, click here.
Ingredients
4 tbsp. melted butter
1 tbsp. brown sugar
1 tbsp. sugar
1/2 tsp. ground cinnamon
4 green apples
4 chewy caramel squares
Lemon wedge
Ice cream, for serving
Caramel, for drizzling
Directions
Preheat oven to 375° and grease a medium baking dish with nonstick cooking spray.
In a small bowl, whisk together butter, brown sugar, sugar and cinnamon.
Slice off the top of each apple then use a melon baller (or a teaspoon) to scoop out the core. Using a paring knife, make three circular cuts in the apple. Place the apple cut side-down on a cutting board and slice crosswise.
Place cut apples in a small baking dish. Fill each apple with two caramel squares then brush melted butter mixture on top. Bake until the apples are tender, about 30 minutes.
Serve warm with ice cream and drizzle with caramel.
PUMPKIN SPICE CHEESECAKE
This is from Rian Handler on Delish. The recipe begins, “This luscious cheesecake will be your new pumpkin obsession.”
Total Time: 5 hours 40 minutes; Prep Time: 15 minutes; Cook Time: 1 hour 25 minutes; Level: Easy; Serves: 8 servings.
To view this online, click here.
Ingredients
3/4 c. graham crackers, crushed
3/4 c. ginger snaps, crushed
6 tbsp. unsalted butter, melted
2 tbsp. granulated sugar
kosher salt
3 (8-oz.) bars cream cheese, softened
1 c. packed light brown sugar
1 c. pumpkin puree
1/4 c. sour cream, at room temperature
1 tsp. pure vanilla extract
3 large eggs, at room temperature
1 tbsp. all-purpose flour
1 1/2 tsp. pumpkin spice, plus more for garnish
Warm caramel, for garnish
whipped cream, for garnish
Chopped, toasted pecans, for garnish
Directions
Preheat oven to 325° with a rack in the middle position. Grease an 8” springform pan with cooking spray.
Make crust: In a large bowl, add cookie and graham cracker crumbs. Stir in butter, granulated sugar, and a pinch of salt and mix until well combined. Press crust into bottom of pan.
Meanwhile, make cheesecake batter: In a large bowl using a hand mixer, beat cream cheese and brown sugar until light and fluffy. Beat in pumpkin puree, sour cream, and vanilla extract. Add eggs, 1 at a time, until well combined, then beat in flour, pumpkin spice, and 1/4 tsp. salt. Pour cheesecake mixture over crust.
Double-wrap outside of pan in aluminum foil, making sure to cover the bottom. Place pan in a large baking dish, place the baking dish in the oven, and pour in enough boiling water to reach halfway up the pan. Bake until only slightly jiggly in center, 1 hour 25 minutes to 1 hour 40 minutes.
With oven door propped open, turn oven off and let cool 1 hour in the oven. Remove from water bath and discard foil, then refrigerate cheesecake until cooled completely, at least 3 hours or overnight.
Garnish with a layer of caramel and a few dollops of whipped cream around the edge of the cheesecake. Sprinkle all over with pecans and more pumpkin pie spice.
ACORN SQUASH STUFFED WITH VEGETARIAN SAUSAGE AND APPLES
This comes from Jolinda Hackett, who wrote for The Spruce Eats. For this recipe, Jolinda wrote, “A vegetarian and vegan recipe for acorn squash stuffed with vegetarian sausage and apples. Use store-bought vegetarian sausage to make this fall entree for Thanksgiving, Christmas, or any special occasion meal. Stuffed acorn squash makes a very presentable centerpiece for a vegetarian of vegan meal. It's filled with a bread stuffing with plenty of fresh herbs, including sage and thyme - it's these herbs which will fill your kitchen and your entire home with that fabulous Thanksgiving aroma as it bakes.
“If you're looking for a gluten-free stuffed squash recipe, try using a quinoa stuffing instead of bread.
“This vegetarian and vegan stuffed acorn squash recipe serves four, but the portions are generous, so plan on it serving 6-8 if you're serving it as a side dish.”
Prep Time: 20 minutes; Cook Time: 75 minutes; Total Time: 95 minutes; Yield: 4 as a main, 6 - 8 as a side.
Note: Unfortunately, Jolinda originally posted this on about.com, which has morphed into .dash. Many of the recipes posted have not come over. If I do find a link for this, I'll post it.
Ingredients
1 package vegetarian sausage (use Gimme Lean brand)
2 cups water
3 Tbsp olive oil
1 medium yellow onion, chopped
6 stalks celery, chopped fine
1 Tbsp fresh sage OR 1 tsp dried
1 Tbsp fresh thyme OR 1 tsp dried
6 oz plain stuffing cubes, OR 8 cups toasted bread crumbs
1/2 cup unsweetened applesauce
1 medium apple, any kind, diced
1/3 cup apple cider
2 large acorn squash, cut in half, with seeds removed
Salt and pepper to taste
Preparation
Preheat oven to 450°.
Lightly brown the vegetarian sausage in a non-stick skillet sprayed with a little olive oil, breaking it up and crumbling it with a spatula as it browns, just as you would with a meat sausage. Set aside.
Bring water and olive oil to a boil in a covered pot over high heat. Stir in onion, celery, sage, and thyme. Cook, covered, stirring frequently, for 5 minutes. Remove from heat.
Stir in stuffing cubes, salt and pepper, applesauce, apple cider, and the browned sausage, mixing to combine. Taste, and adjust seasonings to taste.
Divide the stuffing evenly among the acorn squash halves. Arrange the halves in a roasting pan and pour water around (not on) the squash to 1 inch.
Lightly spray a piece of aluminum foil large enough to cover the pan with olive oil spray. This will prevent it from sticking to the stuffing. Cover the pan tightly, tending slightly with the sprayed side down.
Bake for about 1 hour and 15 minutes, or until the squash is tender when pierced with a fork.
CAULIFLOWER MAC AND CHEESE
This is from Sheela Prakash on TheKitchn. Sheela wrote, “What if I told you that you could have a rich and creamy bowl of mac and cheese while also packing in over a pound of cauliflower? Sounds like a trick, right? No so fast! This recipe does just that, thanks to a base of cheesy cauliflower sauce.”
Serves 8
To view this online, click here.
Ingredients
For the cauliflower cheese sauce:
2 cloves garlic, crushed
3 sprigs fresh thyme
2 bay leaves
2 medium heads cauliflower, cut into florets
3 tablespoons olive oil, divided
1 cup grated Gruyère cheese
1 cup grated sharp cheddar cheese
2 teaspoons Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
For the macaroni and cheese:
1 pound dry cavatappi pasta or medium pasta shells
2 tablespoons unsalted butter, melted
1 cup fresh or panko breadcrumbs
1/2 cup grated Parmesan cheese
Directions
Arrange a rack in the top third of the oven and heat to 400°F. Coat a 9x13-inch baking dish with cooking spray or butter.
Make the cauliflower cheese sauce: Bring a large pot of salted water to a boil over medium-high heat. Add the garlic, thyme, and bay leaves and boil for 5 minutes to infuse water.
Add the cauliflower and cook until very fork tender, 7 to 10 minutes. Using a slotted spoon, transfer the cauliflower to a rimmed baking sheet or medium bowl out of the water, leaving the herbs and garlic behind in the pot (do not drain the pot).
Place 1/2 of the cauliflower in a blender or food processor fitted with the blade attachment. Scoop out 3/4 cup of the cooking liquid and add it to the blender along with 1 1/2 tablespoons of oil. Blend until very smooth, about 1 1/2 minutes. Transfer the purée to a large bowl. Repeat with the remaining cauliflower, 3/4 cup of cooking liquid, and remaining 1 1/2 tablespoons of oil; transfer to the same bowl.
Add the cheddar, Gruyère, mustard, salt, and pepper into the purée and whisk to combine. Taste and season with more salt and pepper as needed; set aside.
For the macaroni and cheese: Bring the pot of infused water back to a boil. Add the pasta and cook per package instructions until just al dente. Meanwhile, combine the melted butter and breadcrumbs in a small bowl; set aside.
Drain the pasta, discard the herbs and garlic cloves, and add the pasta to the bowl of cauliflower sauce. Stir gently until the pasta is entirely coated.
Transfer the mixture to the baking dish and spread into an even layer. Sprinkle the breadcrumbs evenly over the top, followed by the grated Parmesan.
Transfer the dish to the oven and bake until the sauce is bubbling and the top is golden-brown, 15 to 20 minutes. If the pasta becomes bubbly before the top is golden, you can run the dish under the broiler for a minute or two to crisp the topping.
Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Make ahead: After transferring the pasta and cauliflower sauce mixture to the baking dish, it can be covered and refrigerated for up to 1 day. Return to room temperature, sprinkle the buttered breadcrumbs and Parmesan cheese on top, and proceed with baking.
Freezing: After transferring the pasta and cauliflower sauce mixture to the baking dish, it can be also be covered tightly with aluminum foil and frozen for up to 2 months. Bake, frozen and covered, at 350°F, for 1 hour. Uncover, sprinkle with the buttered breadcrumbs and Parmesan cheese, and bake until the topping is golden-brown, 15 to 20 minutes more.
CURRIED VEGETABLE AND CHICKPEA STEW
This was in an email from TheKitchn. I absolutely love TheKitchn, as well as its sibling site, Apartment Therapy. If you haven’t checked out either site, I highly recommend them. (Go ahead, I’ll wait…tap, tap, tap.)
Anyway, Emma Christensen, Contributor and former editor for The Kitchen, wrote, “This creamy coconut curried stew is a perennial favorite in my house. It's full of tender vegetables and chickpeas, along with the warming flavors of ginger and garlic — and it's vegan! Yes, a batch of this stew makes it worth pulling out the slow cooker and clearing some space on the counter.
“This is a great clearing-out-the-fridge recipe. My inspiration actually came from an old Cooking Light recipe and a fridge full of vegetables that needed using — but not vegetables that the original recipe called for. I love the big pieces of cauliflower that came from that experiment, but I have also made versions with parsnips, sweet potatoes, turnips, winter or summer squash, extra carrots, and Swiss chard.
“Since this makes such a large batch, you can freeze what you don't think you'll eat in a week. Just freeze it before adding the coconut milk since that can separate and become grainy once frozen.
“This recipe is also easily replicated in a Dutch oven, if you'd prefer that route. Preheat your oven to 350°F and do all the steps in your Dutch oven. Cover and cook for 45 minutes to an hour, until the vegetables are tender.
To view this online, click here. Serves 8 to 10. Adapted from Cooking Light. This recipe was originally published on The Kitchn in October 2008.
1 teaspoon olive oil
1 large onion, diced
1 tablespoon kosher salt, divided
2 medium red or yellow potatoes, diced
1 tablespoon curry powder
1 tablespoon packed brown sugar
1 tablespoon peeled and grated fresh ginger
3 cloves garlic, minced
1/8 teaspoon cayenne pepper (optional)
2 cups low-sodium vegetable broth, divided
2 (15-ounce) cans chickpeas, drained and rinsed
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1 medium head cauliflower, cut into bite-sized florets
1 (28-ounce) can diced tomatoes with their juices
1/4 teaspoon freshly ground black pepper
1 (10-ounce) bag baby spinach
1 cup coconut milk
Heat the oil in a large frying pan over medium heat until shimmering. Add the onion, season with 1 teaspoon of the salt, and sauté until translucent, about 5 minutes. Add the potatoes and 1 teaspoon of the salt, and sauté until just translucent around the edges.
Stir in the curry, brown sugar, ginger, garlic, and cayenne if using and cook until fragrant, about 30 seconds. Pour in 1/4 cup of the broth and scrape up any browned bits from the bottom of the pan. Transfer this onion-potato mixture into the bowl of a 6-quart or larger slow cooker. (Halve this recipe for a smaller slow cooker.)
Add the remaining 1 3/4 cups broth, chickpeas, bell peppers, cauliflower, tomatoes with their juices, pepper, and remaining 1 teaspoon salt. Stir to combine. The liquid should come about halfway up the sides of the bowl; add more broth as needed. Cover and cook for on the HIGH setting for 4 hours.
Stir in the spinach and coconut milk. Cover and let sit for a few more minutes to allow the spinach to wilt. Taste and season with salt and other seasonings as needed. Serve on its own, or over couscous, Israeli couscous, or orzo pasta.
Recipe Notes
Smaller slow cookers: Cut this recipe in half for a smaller slow cooker.
Dutch-oven version: Instead of cooking in a slow cooker, simmer the stew in a large Dutch oven or soup pot over low heat on the stovetop or in a 350°F oven for 45 to 60 minutes, or until the potatoes are tender. Add the spinach and coconut milk and stir until the spinach has wilted.
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