What day is it? It's Hump Day (otherwise known as Wednesday). Today's offerings include Chicken Fajitas and Ham and Asparagus Fettuccine. Enjoy!
HEARTY HAM AND WHITE BEAN SOUP
This is by Pam Anderson and was in the January 2010 issue of Runner's World (page 44; "The Athlete's Palate"). It begins, "The cabbage in this dish is rich in vitamin C and fiber, as well as phytonutrients that helpl protect against some cancers. To save time and speed up the cooking process, heat the broth and tomatoes in the microwave while chopping the vegetables."
Pam Anderson has a really great cooking site, called Three Many Cooks. I really recommend it. Go ahead, I'll wait. (Tap, tap, tap
And now, on to the soup.
Ingredients
1 tablespoon olive oil
1 sweet onion, diced into medium pieces
1 1/2 teaspoons Italian seasoning
2 large carrots, peeled, halved lengthwise, and sliced thin
1/2 cabbage, cored, cut into bite-size shreds
12 ounces lean ham steak, diced into small pieces
1 quart chicken broth
1 14.5-ounce can petite-diced tomatoes
2 cans (15 oz each) white beans, undrained
2 tablespoons fresh parsley, chopped
Directions
Heat the oil over medium-high in a soup kettles. Add the onion, saute until soft and golden, about five minutes. Add the Italian seasoning and saute until fragrant, about one minute. Add the remaining ingredients, then bring to a full simmer, skimming any foam that rises to the surface. Reduce heat to low, simmer gently (partially covered) until the vegetables are just cooked and flavors blended, about 15 minutes. Stir in the parsley; cover and let stand five minutes. Serve's six.
ROPA VIEJA
This comes from J. Kenji López-Alt in The New York Times cooking enewsletter. He wrote, "Flank steak braised with vegetables and aromatics until it shreds into strands is the national dish of Cuba, though the cooking process is popular throughout Central America and the Caribbean. In Cuba, it’s called ropa vieja, which translates to old clothes, a reference to the beef’s tattered appearance. In Venezuela and Colombia, you’d call it carne desmechada. This version starts with a sautéed base of peppers and onions, which is further enhanced with olives, capers, raisins and tomatoes. The flavorful mixture works equally well with flank steak, pork butt or even chicken thighs. Serve it with cooked black beans and rice."
Yield: 6 cups (4 servings); Time: 3 hours
This was featured in "How to Build a Better Dinner", and can be viewed online at https://cooking.nytimes.com/recipes/1021457-ropa-vieja.
Ingredients
2 pounds beef flank steak or sirloin flap, cut crosswise into 3- to 4-inch sections, or pork butt, cut into 3- to 4-inch steaks against the grain
Kosher salt and black pepper
1 tablespoon grapeseed, vegetable or canola oil
1 recipe Braised Peppers and Onions (about 3 cups)
1 (15-ounce) can crushed tomatoes or whole peeled tomatoes, crushed by hand
1/2 cup Manzanilla olives, sliced crosswise
1/2 cup golden raisins
1/4 cup capers, drained
2 cups homemade or store-bought low-sodium chicken stock
Cooked white rice, black beans and sautéed or braised hearty greens, for serving
Preparation
Season beef or pork with salt and pepper. Heat oil in a large Dutch oven over high until lightly smoking. Working in batches as needed, cook the meat in a single layer, turning occasionally, until well browned on all sides, about 8 minutes per batch, reducing heat as necessary if the oil smokes excessively.
Add braised peppers and onions, tomatoes, olives, raisins, capers and chicken stock. Scrape up any browned bits from the bottom of the pot. Bring to a boil, reduce to a bare simmer, cover with the lid slightly cracked, and cook, stirring occasionally and scraping any crust that has formed at the edges of the pan back into the liquid, until meat is completely tender and shreds easily with two forks, about 2 1/2 hours. Season to taste with salt and pepper.
Shred meat with two forks, and serve immediately with white rice, black beans and hearty greens. Ropa vieja can also be shredded, allowed to cool, and stored in the fridge for up to 1 week. It will improve in texture and flavor with time.
CHICKEN FAJITAS
This recipe is from the Food Network, and begins, "Marinating chicken, peppers and onions in a highly flavored marinade imparts big Tex-Mex flavors onto these mouthwatering grilled fajitas. Spiced yogurt and avocado sauce served alongside fresh cilantro keeps the fajitas healthy and fresh tasting."
Prep Time: 25 minutes; Inactive Time: 30 minutes; Cook Time: 15 minutes; Total Time: 1 hour 10 minutes; Yield: 6 servings; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/chicken-fajitas-recipe-2040619.
Ingredients
1 cup packed cilantro leaves, plus extra for serving
1/4 cup lime juice, about 2 limes
1/4 cup low-sodium chicken broth
3 scallions, cut into 1-inch pieces
2 cloves garlic
1 jalapeno, seeded if desired
1 tablespoon honey
Kosher salt
1 1/2-pounds boneless skinless chicken breasts
1 red onion, sliced into 1/2-inch thick rounds
2 orange and/or yellow bell peppers, quartered, seeds removed
1 ripe avocado, halved, seeded and peeled
1 1/2 teaspoons olive oil
1/8 teaspoon ground cumin
1/8 teaspoon ground coriander
1/4 cup fat-free Greek Yogurt
12 corn tortillas
Directions
Put the cilantro, lime juice, broth, scallions, garlic, jalapeno, honey, and salt in a blender, puree until smooth. Reserve 2 tablespoons; do not wash out the blender.
Put chicken breasts in a medium bowl and the peppers and onions in another. Divide the remaining cilantro puree evenly between the chicken and the peppers and onions. Toss well to coat the chicken and vegetables and let stand, at room temperature, for 30 minutes.
Add the avocado, 1/2 cup water, and the reserved 2 tablespoons cilantro sauce to the blender. Puree until smooth and season with salt. Set aside.
Heat the oil in a small skillet set over medium heat until hot. Add the cumin and coriander and continue to cook until fragrant, about 30 seconds to 1 minute. Pour the spices over the yogurt and set aside for the flavors to blend. Stir before serving.
Preheat a grill for medium-high/direct heat cooking. Oil the grill grates. Grill the chicken and vegetables, turning, until the vegetables are tender and the chicken reaches an internal temperature of 160 degrees F, about 5 to 8 minutes for the vegetables and 12 to 15 minutes for the chicken. Let chicken rest 5 minutes. Place the tortillas on the grill until just warmed through, about 30 seconds.
To assemble the fajitas: slice the onions and peppers into thin strips and then slice the chicken. Place some peppers, onions, chicken and cilantro in a tortilla topped with the spiced yogurt and the avocado sauce.
CINNAMON-MAPLE APPLESAUCE
This is from Samantha Seneviratne in The New York Times cooking newsletter. Samantha wrote, "Applesauce isn’t just for babies. Sure, this very basic version is perfect for tender palates, but it also works as the base for many a sweet treat. In the fall you might try swapping in 1 1/2 pounds of pears for half of the apples and a bit of caramel in place of the maple. (Omit the maple syrup if serving with savory foods.) In the summer, swap out some of the apples for red plums for a tangy and a beautifully pink variation that’s lovely served over vanilla ice cream. Add a bit of grated ginger and a few plump medjool dates to make a sophisticated purée that would be nice with some whipped cream or even a pork chop. Make extra, as it doubles easily and freezes well, too."
Yield: 3 cups; Time: 35 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1022568-cinnamon-maple-applesauce.
Ingredients
3 pounds apples, peeled, cored, and chopped into 2-inch chunks, both tart and sweet varieties like Granny Smith, Gala and Pink Lady
2 tablespoons lemon juice
2 tablespoons maple syrup, plus more as needed
3/4 teaspoon ground cinnamon
Pinch of kosher salt (about 1/8 teaspoon)
Preparation
In a large heavy-bottomed pot, combine apples, lemon juice, 1/2 cup water, maple syrup and cinnamon, cover, and cook over medium heat, stirring often, until the apples have softened, around 15 minutes. Remove lid and cook for another 5 minutes, until any excess liquid cooks off.
For a chunky sauce, use a potato masher to carefully mash the apples. For a smooth sauce, transfer the mixture to a food processor and pulse to your desired consistency. If you like a thinner sauce, add up to 1/2 cup of water.
Taste and add a bit more maple syrup as necessary. (It will depend on the combination of apples.) Stir in a pinch of kosher salt.
Tip
To make this applesauce in the Instant Pot, add all the ingredients to the pot, cover, and set the pressure cooker to high. Allow it to come to pressure, let cook for 5 minutes, then immediately release the pressure. Carefully open the lid. Continue with the recipe from Step 2.
HAM AND ASPARAGUS FETTUCCINE
This is from StephnDon at AllRecipes, who wrote, "I LOVE fettuccine, and when made with a bit of leftover ham it takes on a heartiness and richness so filling there isn't room for dessert!"
Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Yield: 6 servings
To view this online, go to https://www.allrecipes.com/recipe/21452/ham-and-asparagus-fettuccine/.
Ingredients
12 ounces dry fettuccini noodles
8 ounces fresh asparagus, trimmed and cut into 2 inch pieces
1/2 cup butter
2 cups heavy cream
3/4 cup grated Parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 pinch cayenne pepper
1/2 pound cooked ham, diced
Dirctions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Stir asparagus into pot in the last five minutes of cooking; drain.
While pasta is cooking, heat butter and cream in a medium saucepan over medium heat. When mixture begins to bubble, stir in Parmesan, garlic powder, pepper and cayenne. Continue cooking until mixture thickens, stirring occasionally. Stir in ham and heat through.
Toss pasta and asparagus with sauce and serve immediately.
SWEET POTATO CASSEROLE
This is from the infamous long-since-forgotten emailing list.
Ingredients
4 medium Sweet potatoes or yams (about 2 lb)
1/4 cup Packed brown sugar
1/4 cup Butter
1/2 teaspoon Salt
1 Can (8 oz) crushed pineapple
1 tablespoon Packed brown sugar
1 tablespoon Butter
1 teaspoon Water
1/2 teaspoon Ground cinnamon
1/4 teaspoon Ground nutmeg
1 1/2 cups Miniature marshmallows
1/4 cup Chopped pecans
Directions
Wash sweet potatoes. Prick each 2 or 3 times with fork to allow steam to escape. Arrange in oven at least 1 inch apart. Microwave at HIGH (100%) until fork-tender, 8 to 10 mins. Cover & let stand 5 minutes.
Peel and slice potatoes. Place in 2-quart casserole. Add 1/4 cup butter and the salt. Mash until no lumps remain. Mix in pineapple. Microwave at HIGH (100%) 2 minutes. Stir and set aside.
Place 1 tablespoon brown sugar, 1 tablespoon butter, the water, cinnamon, and nutmeg in medium bowl. Microwave at HIGH (100%) until butter is melted, 1 to 1 1/2 minutes, stirring after half the time. Add marshmallows; toss to coat. Top sweet potato mixture with marshmallows. Microwave at HIGH (100 % until the marshmallows are melted and potatoes are heated through, 2 to 4 minutes. Sprinkle with pecans.
Enjoy!
Wednesday, May 4, 2022
Tuesday, May 3, 2022
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's yummy offerings include Turkey Chili, Hot Mustard and Honey Glazed Chicken and Smash Burgers. Enjoy!
APRICOT SEMIFREDDO WITH BLACKBERRY SAUCE
This comes from Vegetarian Times (July/August 2005 issue, page 62), and begins, "Semifreddo' means partially frozen—and that makes this the perfect treat for a hot-weather day." Serves 12
To view this online, go to https://www.vegetariantimes.com/recipes/apricot-semifreddo-with-blackberry-sauce-recipe/.
Ingredients
Apricot Semifreddo
2 large eggs, separated
1/2 cup sugar
1 1/2 cups low-fat milk
1/2 cup dried apricots
1 1/2 cups sliced fresh apricots
1/3 cup low-fat sour cream
1/8 tsp. almond extract
1 pint fresh blackberries
Blackberry sauce
1/2 pint fresh blackberries
2 Tbs. sugar
1 tsp. lemon juice
Preparation
To make Apricot Semifreddo: Line 4-cup loaf pan with plastic wrap. Whisk egg yolks and 1/4 cup sugar in medium bowl until thick and light yellow, about 1 minute. Bring milk to a boil in saucepan. Slowly pour hot milk over egg mixture, whisking constantly. Return to saucepan; cook over medium-low heat (do not boil), stirring often, until custard is thick enough to coat the back of spoon, about 5 minutes. Strain, and cool.
Meanwhile, place dried apricots in heatproof bowl. Cover with boiling water, and let stand 15 minutes, or until softened. Drain, and cool. Put in food processor with fresh apricots, and purée until smooth. Transfer to large bowl. Add custard, sour cream and almond extract.
Put egg whites in large bowl; beat until soft peaks form. Add remaining 1/4 cup sugar; continue beating until stiff peaks form. Fold egg whites into apricot mixture. Pour half of mixture into prepared pan. Place 3 rows of blackberries on their sides down the center of loaf pan; top with remaining mixture. Cover; freeze at least 4 hours.
To make Blackberry Sauce: Press blackberries through fine-meshed sieve into bowl. Stir in sugar and lemon juice. Set aside.
Remove Apricot Semifreddo from freezer; let stand 10 minutes. Unmold onto plate, and cut into 10 slices. Drizzle with Blackberry Sauce; serve.
QUICK CHICKEN QUESADILLAS
This is from Old El Paso, and begins, "Feeding a family is a snap with this dinner that's on the table in less than 30 minutes."
Prep Time: 25 minutes; Total Time: 25 minutes; Makes 4 servings
To view this online, go to https://www.oldelpaso.com/recipes/quick-chicken-quesadillas.
Ingredients
6 oz refrigerated cooked Southwest-flavor chicken breast strips (from 9- or 12-oz package)
1/2 cup Old El Paso™ Thick 'n Chunky salsa
1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 inch; 8 tortillas)
Cooking spray
2 cups finely shredded Colby-Monterey Jack cheese blend (8 oz)
1/4 cup sour cream
Preparation
Cut chicken into bite-size pieces. In small bowl, mix chicken and salsa.
Spray 1 side of 1 tortilla with cooking spray; place sprayed side down in 10-inch nonstick skillet. Layer with one-fourth of the chicken mixture and 1/2 cup of the cheese. Top with another tortilla; spray top of tortilla with cooking spray.
Cook uncovered over medium heat 4 to 6 minutes, carefully turning after 2 minutes, until golden brown. Repeat with remaining tortillas, chicken mixture and cheese. To serve, cut quesadillas into wedges. Serve with sour cream and, if desired, additional salsa.
Expert Tips
If you can't find the refrigerated seasoned chicken, substitute 1 1/2 cups diced cooked chicken.
A salad of fresh melon chunks, pineapple and berries, plus glasses of lemonade or iced tea will add a cool, fresh touch to these yummy quesadillas.
To make Quick Chicken-Vegetable Quesadillas, sprinkle 2 tablespoons chopped tomato, 1 tablespoon sliced ripe olives and 1 tablespoon sliced green onions over the cheese for each quesadilla.
HEARTY HAM AND WHITE BEAN SOUP
This is by Pam Anderson and was in the January 2010 issue of Runner's World (page 44; "The Athlete's Palate"). It begins, "The cabbage in this dish is rich in vitamin C and fiber, as well as phytonutrients that helpl protect against some cancers. To save time and speed up the cooking process, heat the broth and tomatoes in the microwave while chopping the vegetables."
Pam Anderson has a really great cooking site, called Three Many Cooks. I really recommend it. Go ahead, I'll wait. (Tap, tap, tap
And now, on to the soup.
Ingredients
1 tablespoon olive oil
1 sweet onion, diced into medium pieces
1 1/2 teaspoons Italian seasoning
2 large carrots, peeled, halved lengthwise, and sliced thin
1/2 cabbage, cored, cut into bite-size shreds
12 ounces lean ham steak, diced into small pieces
1 quart chicken broth
1 14.5-ounce can petite-diced tomatoes
2 cans (15 oz each) white beans, undrained
2 tablespoons fresh parsley, chopped
Directions
Heat the oil over medium-high in a soup kettles. Add the onion, saute until soft and golden, about five minutes. Add the Italian seasoning and saute until fragrant, about one minute. Add the remaining ingredients, then bring to a full simmer, skimming any foam that rises to the surface. Reduce heat to low, simmer gently (partially covered) until the vegetables are just cooked and flavors blended, about 15 minutes. Stir in the parsley; cover and let stand five minutes. Serve's six.
HOT MUSTARD AND HONEY GLAZED CHICKEN
This is from Kay Chun in The New York Times cooking enewsletter. Kay wrote, "Asian hot mustard powder is a versatile pantry staple that can quickly transform into a spicy sauce, glaze or dressing. Here, the hot mustard is tamed with sweet honey and balanced by fragrant garlic for a savory glaze that caramelizes on chicken when roasted. Once cooked, the chicken receives a final basting for a fresh burst of spicy flavor. Make a double batch of the glaze, as it also tastes great on pork chops and grilled shrimp. Leftover chicken can quickly become a salad the next day; just chop and toss with spinach or romaine and a simple vinaigrette."
Yield: 4 servings; Time: 45 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1023080-hot-mustard-and-honey-glazed-chicken.
This can be viewed online at https://cooking.nytimes.com/recipes/1023080-hot-mustard-and-honey-glazed-chicken. Also, check out Melissa Clark's guide, "How to Make a Sheet-Pan Dinner".
Ingredients
1/4 cup hot Asian mustard powder (or English dry mustard, such as Colman’s)
6 tablespoons mild honey, such as clove or acacia
3 tablespoons low-sodium soy sauce
1/2 teaspoon grated garlic
Kosher salt (Diamond Crystal) and black pepper
1 pound carrots, peeled and quartered lengthwise
1 pound fingerling potatoes, sliced 1/2-inch thick
1/4 cup neutral oil, such as safflower or canola
6 chicken legs (about 3 1/2 pounds), drumsticks and thighs separated
Chopped scallions or chives, for garnish
Lemon wedges, for serving
Preparation
Heat oven to 425 degrees. In a large heatproof bowl, whisk mustard powder with 1/4 cup very hot water until well combined; let stand 5 minutes. (The heat of the water will activate and release the mustard’s spicy flavor.) Add honey, soy sauce, garlic and 1 teaspoon salt, and whisk to combine. Reserve half of the sauce in a small bowl for basting.
On a rimmed sheet tray, combine carrots, potatoes and 2 tablespoons of the oil. Season with salt and pepper, toss to evenly coat, and spread in an even layer.
Rub chicken with the remaining 2 tablespoons oil and season with 1 teaspoon salt and ½ teaspoon black pepper. Add to the large bowl with the sauce and toss to evenly coat, then arrange on top of the vegetables.
Roast until vegetables are tender and chicken is golden and cooked through, about 30 minutes. Divide chicken and vegetables among plates and baste chicken all over with the remaining sauce. Pour sheet pan juices into a small bowl and skim off any excess fat.
Spoon over pan juices, garnish with scallions and serve with lemon wedges.
TURKEY CHILI
This is from American Heart Association, and begins, "Warm up on a cool evening with this classic chili dish. Our version is full of fiber, low in sodium, and extraordinarily delicious." Makes 6 servings; serving size: 1 1/3 cups
To view this online, go to https://recipes.heart.org/en/recipes/turkey-chili.
Ingredients
1 1/2 tablespoons canola or corn oil
1 medium or large onion, chopped
20 ounces ground skinless turkey breast
2 large garlic cloves, minced
OR
1/2 teaspoon garlic powder
2 teaspoons chili powder
1/2 teaspoon pepper
1/2 teaspoon ground cumin
1 15.5-ounce can no-salt-added pinto beans, rinsed and drained
1 15.5-ounce can no-salt-added black beans, rinsed and drained
1 14.5-ounce can no-salt-added diced tomatoes, undrained
1 3/4 cups fat-free, low-sodium chicken broth
1 cup frozen whole-kernel corn
1 6-ounce can no-salt-added tomato paste
4 medium green onions (green part only), sliced
Directions
In a Dutch oven, heat the oil over medium-high heat, swirling to coat the bottom. Cook the chopped onion for 3 minutes, or until soft, stirring occasionally.
Reduce the heat to medium. Stir in the turkey. Cook for 5 minutes, or until browned, stirring frequently to turn and break up the turkey.
Stir in the garlic, chili powder, pepper, and cumin. Stir in the remaining ingredients except the green onions. Cook for 5 to 7 minutes, or until heated through, stirring frequently. Just before serving, sprinkle with the green onions.
SMASH BURGERS
This is from Sam Sifton in The New York Times cooking enewsletter. Sam wrote, "This is the traditional, griddled hamburger of diners and takeaway spots, smashed thin and cooked crisp on its edges. It is best to cook in a heavy, cast-iron skillet slicked with oil or fat, and not on a grill. For meat, ask a butcher for coarse-ground chuck steak, with at least a 20 percent fat content, or grind your own. Keep it in the refrigerator until you are ready to cook, and try not to handle it with your fingers — use an ice-cream scoop or spoon instead. Plop down a few ounces in the pan, smash it with a spatula, salt it, let it go crisp and flip. Add cheese and get your bun toasted. The process moves quickly."
Yield: 4 to 8 servings; Time: 20 minutes
This as featured in "Deconstructing the Perfect Burger", and can be viewed online at https://cooking.nytimes.com/recipes/1016595-smash-burgers.
Another like you should check out to to Sam Sifton's guide, "How to Make Burgers". Even if you've been making burgers almost forever, it's still well worth checking out.
Ingredients
1/2 teaspoon neutral oil, like canola, or a pat of unsalted butter
2 pounds ground chuck, at least 20 percent fat
Kosher salt and black pepper to taste
8 slices cheese (optional)
8 soft hamburger buns, lightly toasted
Lettuce leaves, sliced tomatoes and condiments, as desired
Directions
Add oil or butter to a large cast-iron or stainless-steel skillet and place over medium heat. Gently divide ground beef into 8 small piles of around 4 ounces each, and even more gently gather them together into orbs that are about 2 inches in height. Do not form patties.
Increase heat under skillet to high. Put half the orbs into the skillet with plenty of distance between them and, using a stiff metal spatula, press down on each one to form a burger that is around 4 inches in diameter and about 1/2 inch thick. Season with salt and pepper.
Cook without moving until patties have achieved a deep, burnished crust, a little less than 2 minutes. Use the spatula to scrape free and carefully turn burgers over. If using cheese, lay slices on meat.
Continue to cook until meat is cooked through, approximately a minute or so longer. Remove burgers from skillet, place on buns and top as desired. Repeat process with remaining burgers. Serving two hamburgers on a single bun is not an outrageous option.
APRICOT SEMIFREDDO WITH BLACKBERRY SAUCE
This comes from Vegetarian Times (July/August 2005 issue, page 62), and begins, "Semifreddo' means partially frozen—and that makes this the perfect treat for a hot-weather day." Serves 12
To view this online, go to https://www.vegetariantimes.com/recipes/apricot-semifreddo-with-blackberry-sauce-recipe/.
Ingredients
Apricot Semifreddo
2 large eggs, separated
1/2 cup sugar
1 1/2 cups low-fat milk
1/2 cup dried apricots
1 1/2 cups sliced fresh apricots
1/3 cup low-fat sour cream
1/8 tsp. almond extract
1 pint fresh blackberries
Blackberry sauce
1/2 pint fresh blackberries
2 Tbs. sugar
1 tsp. lemon juice
Preparation
To make Apricot Semifreddo: Line 4-cup loaf pan with plastic wrap. Whisk egg yolks and 1/4 cup sugar in medium bowl until thick and light yellow, about 1 minute. Bring milk to a boil in saucepan. Slowly pour hot milk over egg mixture, whisking constantly. Return to saucepan; cook over medium-low heat (do not boil), stirring often, until custard is thick enough to coat the back of spoon, about 5 minutes. Strain, and cool.
Meanwhile, place dried apricots in heatproof bowl. Cover with boiling water, and let stand 15 minutes, or until softened. Drain, and cool. Put in food processor with fresh apricots, and purée until smooth. Transfer to large bowl. Add custard, sour cream and almond extract.
Put egg whites in large bowl; beat until soft peaks form. Add remaining 1/4 cup sugar; continue beating until stiff peaks form. Fold egg whites into apricot mixture. Pour half of mixture into prepared pan. Place 3 rows of blackberries on their sides down the center of loaf pan; top with remaining mixture. Cover; freeze at least 4 hours.
To make Blackberry Sauce: Press blackberries through fine-meshed sieve into bowl. Stir in sugar and lemon juice. Set aside.
Remove Apricot Semifreddo from freezer; let stand 10 minutes. Unmold onto plate, and cut into 10 slices. Drizzle with Blackberry Sauce; serve.
QUICK CHICKEN QUESADILLAS
This is from Old El Paso, and begins, "Feeding a family is a snap with this dinner that's on the table in less than 30 minutes."
Prep Time: 25 minutes; Total Time: 25 minutes; Makes 4 servings
To view this online, go to https://www.oldelpaso.com/recipes/quick-chicken-quesadillas.
Ingredients
6 oz refrigerated cooked Southwest-flavor chicken breast strips (from 9- or 12-oz package)
1/2 cup Old El Paso™ Thick 'n Chunky salsa
1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 inch; 8 tortillas)
Cooking spray
2 cups finely shredded Colby-Monterey Jack cheese blend (8 oz)
1/4 cup sour cream
Preparation
Cut chicken into bite-size pieces. In small bowl, mix chicken and salsa.
Spray 1 side of 1 tortilla with cooking spray; place sprayed side down in 10-inch nonstick skillet. Layer with one-fourth of the chicken mixture and 1/2 cup of the cheese. Top with another tortilla; spray top of tortilla with cooking spray.
Cook uncovered over medium heat 4 to 6 minutes, carefully turning after 2 minutes, until golden brown. Repeat with remaining tortillas, chicken mixture and cheese. To serve, cut quesadillas into wedges. Serve with sour cream and, if desired, additional salsa.
Expert Tips
If you can't find the refrigerated seasoned chicken, substitute 1 1/2 cups diced cooked chicken.
A salad of fresh melon chunks, pineapple and berries, plus glasses of lemonade or iced tea will add a cool, fresh touch to these yummy quesadillas.
To make Quick Chicken-Vegetable Quesadillas, sprinkle 2 tablespoons chopped tomato, 1 tablespoon sliced ripe olives and 1 tablespoon sliced green onions over the cheese for each quesadilla.
HEARTY HAM AND WHITE BEAN SOUP
This is by Pam Anderson and was in the January 2010 issue of Runner's World (page 44; "The Athlete's Palate"). It begins, "The cabbage in this dish is rich in vitamin C and fiber, as well as phytonutrients that helpl protect against some cancers. To save time and speed up the cooking process, heat the broth and tomatoes in the microwave while chopping the vegetables."
Pam Anderson has a really great cooking site, called Three Many Cooks. I really recommend it. Go ahead, I'll wait. (Tap, tap, tap
And now, on to the soup.
Ingredients
1 tablespoon olive oil
1 sweet onion, diced into medium pieces
1 1/2 teaspoons Italian seasoning
2 large carrots, peeled, halved lengthwise, and sliced thin
1/2 cabbage, cored, cut into bite-size shreds
12 ounces lean ham steak, diced into small pieces
1 quart chicken broth
1 14.5-ounce can petite-diced tomatoes
2 cans (15 oz each) white beans, undrained
2 tablespoons fresh parsley, chopped
Directions
Heat the oil over medium-high in a soup kettles. Add the onion, saute until soft and golden, about five minutes. Add the Italian seasoning and saute until fragrant, about one minute. Add the remaining ingredients, then bring to a full simmer, skimming any foam that rises to the surface. Reduce heat to low, simmer gently (partially covered) until the vegetables are just cooked and flavors blended, about 15 minutes. Stir in the parsley; cover and let stand five minutes. Serve's six.
HOT MUSTARD AND HONEY GLAZED CHICKEN
This is from Kay Chun in The New York Times cooking enewsletter. Kay wrote, "Asian hot mustard powder is a versatile pantry staple that can quickly transform into a spicy sauce, glaze or dressing. Here, the hot mustard is tamed with sweet honey and balanced by fragrant garlic for a savory glaze that caramelizes on chicken when roasted. Once cooked, the chicken receives a final basting for a fresh burst of spicy flavor. Make a double batch of the glaze, as it also tastes great on pork chops and grilled shrimp. Leftover chicken can quickly become a salad the next day; just chop and toss with spinach or romaine and a simple vinaigrette."
Yield: 4 servings; Time: 45 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1023080-hot-mustard-and-honey-glazed-chicken.
This can be viewed online at https://cooking.nytimes.com/recipes/1023080-hot-mustard-and-honey-glazed-chicken. Also, check out Melissa Clark's guide, "How to Make a Sheet-Pan Dinner".
Ingredients
1/4 cup hot Asian mustard powder (or English dry mustard, such as Colman’s)
6 tablespoons mild honey, such as clove or acacia
3 tablespoons low-sodium soy sauce
1/2 teaspoon grated garlic
Kosher salt (Diamond Crystal) and black pepper
1 pound carrots, peeled and quartered lengthwise
1 pound fingerling potatoes, sliced 1/2-inch thick
1/4 cup neutral oil, such as safflower or canola
6 chicken legs (about 3 1/2 pounds), drumsticks and thighs separated
Chopped scallions or chives, for garnish
Lemon wedges, for serving
Preparation
Heat oven to 425 degrees. In a large heatproof bowl, whisk mustard powder with 1/4 cup very hot water until well combined; let stand 5 minutes. (The heat of the water will activate and release the mustard’s spicy flavor.) Add honey, soy sauce, garlic and 1 teaspoon salt, and whisk to combine. Reserve half of the sauce in a small bowl for basting.
On a rimmed sheet tray, combine carrots, potatoes and 2 tablespoons of the oil. Season with salt and pepper, toss to evenly coat, and spread in an even layer.
Rub chicken with the remaining 2 tablespoons oil and season with 1 teaspoon salt and ½ teaspoon black pepper. Add to the large bowl with the sauce and toss to evenly coat, then arrange on top of the vegetables.
Roast until vegetables are tender and chicken is golden and cooked through, about 30 minutes. Divide chicken and vegetables among plates and baste chicken all over with the remaining sauce. Pour sheet pan juices into a small bowl and skim off any excess fat.
Spoon over pan juices, garnish with scallions and serve with lemon wedges.
TURKEY CHILI
This is from American Heart Association, and begins, "Warm up on a cool evening with this classic chili dish. Our version is full of fiber, low in sodium, and extraordinarily delicious." Makes 6 servings; serving size: 1 1/3 cups
To view this online, go to https://recipes.heart.org/en/recipes/turkey-chili.
Ingredients
1 1/2 tablespoons canola or corn oil
1 medium or large onion, chopped
20 ounces ground skinless turkey breast
2 large garlic cloves, minced
OR
1/2 teaspoon garlic powder
2 teaspoons chili powder
1/2 teaspoon pepper
1/2 teaspoon ground cumin
1 15.5-ounce can no-salt-added pinto beans, rinsed and drained
1 15.5-ounce can no-salt-added black beans, rinsed and drained
1 14.5-ounce can no-salt-added diced tomatoes, undrained
1 3/4 cups fat-free, low-sodium chicken broth
1 cup frozen whole-kernel corn
1 6-ounce can no-salt-added tomato paste
4 medium green onions (green part only), sliced
Directions
In a Dutch oven, heat the oil over medium-high heat, swirling to coat the bottom. Cook the chopped onion for 3 minutes, or until soft, stirring occasionally.
Reduce the heat to medium. Stir in the turkey. Cook for 5 minutes, or until browned, stirring frequently to turn and break up the turkey.
Stir in the garlic, chili powder, pepper, and cumin. Stir in the remaining ingredients except the green onions. Cook for 5 to 7 minutes, or until heated through, stirring frequently. Just before serving, sprinkle with the green onions.
SMASH BURGERS
This is from Sam Sifton in The New York Times cooking enewsletter. Sam wrote, "This is the traditional, griddled hamburger of diners and takeaway spots, smashed thin and cooked crisp on its edges. It is best to cook in a heavy, cast-iron skillet slicked with oil or fat, and not on a grill. For meat, ask a butcher for coarse-ground chuck steak, with at least a 20 percent fat content, or grind your own. Keep it in the refrigerator until you are ready to cook, and try not to handle it with your fingers — use an ice-cream scoop or spoon instead. Plop down a few ounces in the pan, smash it with a spatula, salt it, let it go crisp and flip. Add cheese and get your bun toasted. The process moves quickly."
Yield: 4 to 8 servings; Time: 20 minutes
This as featured in "Deconstructing the Perfect Burger", and can be viewed online at https://cooking.nytimes.com/recipes/1016595-smash-burgers.
Another like you should check out to to Sam Sifton's guide, "How to Make Burgers". Even if you've been making burgers almost forever, it's still well worth checking out.
Ingredients
1/2 teaspoon neutral oil, like canola, or a pat of unsalted butter
2 pounds ground chuck, at least 20 percent fat
Kosher salt and black pepper to taste
8 slices cheese (optional)
8 soft hamburger buns, lightly toasted
Lettuce leaves, sliced tomatoes and condiments, as desired
Directions
Add oil or butter to a large cast-iron or stainless-steel skillet and place over medium heat. Gently divide ground beef into 8 small piles of around 4 ounces each, and even more gently gather them together into orbs that are about 2 inches in height. Do not form patties.
Increase heat under skillet to high. Put half the orbs into the skillet with plenty of distance between them and, using a stiff metal spatula, press down on each one to form a burger that is around 4 inches in diameter and about 1/2 inch thick. Season with salt and pepper.
Cook without moving until patties have achieved a deep, burnished crust, a little less than 2 minutes. Use the spatula to scrape free and carefully turn burgers over. If using cheese, lay slices on meat.
Continue to cook until meat is cooked through, approximately a minute or so longer. Remove burgers from skillet, place on buns and top as desired. Repeat process with remaining burgers. Serving two hamburgers on a single bun is not an outrageous option.
Taco Tuesday
It's time for another Taco Tuesday. Today's yummy offerings include Easy Ground Beef Tacos and Soft Black Bean Tacos with Salsa and Cabbage. Enjoy!
SHRIMP AND MANGO TACOS
This is from Martha Rose Shulman on The New York Times cooking site. Martha wrote, "This sweet and pungent combination of mango, shrimp, chilies and cumin is as quick to put together as a stir-fry. Indeed, if you don’t have corn tortillas on hand, serve the shrimp with rice."
Uield: 4 servings; Time: 30 minutes, less if using microwave to heat tortillas
This was featured in "The ‘King of Fruits’ Commands Respect", and can be viewed online at https://cooking.nytimes.com/recipes/1013581-shrimp-and-mango-tacos.
Ingredients
2 tablespoons canola oil
1 pound medium or small shrimp, peeled and deveined
2 garlic cloves, sliced
2 teaspoons cumin seeds, lightly toasted and ground
2 Serrano or bird chilies, or 1 large jalapeño, minced
1 large mango, peeled, seeded and finely chopped
1/4 cup chopped cilantro
4 to 5 tablespoons lime juice
8 corn or flour tortillas
Preparation
Heat a large, heavy skillet or wok over medium-high heat, and add the canola oil. When the oil is hot, add the shrimp, salt to taste and the garlic. Sauté, stirring or shaking the pan, until the shrimp begins to color, about two minutes. Add the cumin, and continue to cook until the shrimp is pink and opaque, about three minutes. Add the chilies, mango and cilantro, and stir together for one minute. Stir in the lime juice, and remove from the heat. Taste and adjust seasonings.
Wrap the tortillas in a heavy kitchen towel, and place in a steamer basket over 1 inch of boiling water. Cover the pot, and steam for one minute. Turn off the heat, and allow to sit for 15 minutes without uncovering. Alternatively, wrap the tortillas in a towel, and heat in the microwave for one minute. Warm the shrimp briefly in the pan. Place 2 tortillas on each plate, top with the shrimp, fold over the tortillas and serve with rice.
Tip
Advance preparation: This is best served right after you cook the shrimp and mango.
EASY GROUND BEEF TACOS
This is from WW, and begins, "These quick, kid-friendly tacos are perfect for weeknight family dinners. Change them up by serving them in flour tortillas or tostada shells."
Prep Time: 10 minutes; Cook Time: 16 minutes; Total Time: 26 minutes; Serves: 4; Serving Size: 2 tacos; Difficulty: Easy
To view this online, click here.
Ingredients
3⁄4 pound (7% fat or less) uncooked 93% lean ground beef
1 medium uncooked onion, diced
1 medium jalapeño pepper, seeded and minced
2 medium cloves Garlic, minced
1 1/2 tspGround cumin
1 1/2 tspGround coriander
3/4 tsp Table salt
14 1/2 oz (1 can) canned diced tomatoes
8 medium Corn tortillas
2 cups lettuce, chopped, lightly packed thinly sliced romaine or iceberg lettuce
2 oz Reduced-fat cheddar cheese
Directions
Set large nonstick skillet over medium heat; add beef and 1/2 teaspoon salt; cook, breaking up meat with wooden spoon, until no longer pink, about 5 minutes. Add onion and jalapeño and cook, stirring often, until vegetables soften, about 5 minutes. Add garlic, cumin, and coriander and cook, stirring, until fragrant, about 1 minute.
Add tomatoes and remaining 1/4 teaspoon salt; cook, stirring occasionally, until liquid is almost evaporated, 4–5 minutes.
Divide beef mixture evenly among tortillas; top evenly with lettuce, Cheddar, and salsa (if using).
BLACK BEAN AND POBLANO TACOS
This comes from David Tanis in The New York Times cooking e-newsletter. David wrote, “There are many kinds of tacos, some piled high and overstuffed and some more minimal, meant to be more a snack than a meal. These little tacos are in the second category, similar to what you might find in a Mexican market for a quick bite. Savory black beans and roasted poblano chiles make a satisfying vegetarian version. Fresh soft corn tortillas, hot off the griddle, are essential.” Yield: 6 to 8 servings.
This was featured in “The Unstuffy Taco” and can be viewed online here.
Ingredients
1/2 pound black beans, rinsed and soaked 4 to 6 hours, or overnight if possible
1 small onion, halved
1 bay leaf
1 large sprig epazote (optional)
1 teaspoon salt
4 poblano chiles
Soft corn tortillas
1/2 pound fresh mozzarella or Oaxacan-style string cheese, shredded
1/2 pound queso fresco, available in Latino groceries
8 ounces crème fraîche or Mexican crema
Preparation
Drain beans, put in medium pot, add water to cover and bring to a boil over hight heat. Add onion, bay leaf, epazote and salt and reduce heat to a gentle simmer. Cook for about 1 hour, longer if necessary, adding water occasionally if liquid falls below surface of beans. When beans are tender, taste and adjust salt. Keep beans warm in their broth.
Meanwhile, roast poblano chiles over a charcoal grill, under the broiler or directly on a gas stovetop burners until skins are completely blackened and blistered. Set chiles aside to cool, then split lengthwise. Scrape away skins and seeds with a paring knife. Cut cleaned chiles into 1/2-inch ribbons, transfer to small bowl and season lightly with salt.
To serve, warm the tortillas on a hot griddle or cast iron pan over a burner. Put 2 warm tortillas side by side on a small plate. With a slotted spoon, place 2 tablespoons beans on each tortilla. Top with a few shreds of mozzarella and 2 or 3 strips of poblano. Crumble a little queso fresco and drizzle about 1 teaspoon crème fraîche on each taco.
CHICKEN ENCHILADAS
This is from Tyler Florence on the Food Network. Prep Time: 1 hour; Cook Time: 15 minutes; Total Time: 1 hour 15 minutes; Yield: 16 enchiladas, 8 servings; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-recipe-1907241.
Ingredients
3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
Directions
Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
TACO LETTUCE WRAPS
This is from Kristina72913 on Allrecipes. Kristina wrote, "Easy taco lettuce wraps."
Prep Time: 5 minutes; Cook Time: 20 minutes; Total Time: 25 minutes; Yield: 6 servings
To view this online, go to https://www.allrecipes.com/recipe/274968/taco-lettuce-wraps/.
Ingredients
1 pound ground turkey
1 (16 ounce) package frozen corn
1 (15 ounce) can black beans
1 (14.5 ounce) can diced tomatoes
1 (1 ounce) package taco seasoning mix
romaine leaves, rinsed and dried
Directions
Heat a large nonstick skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in corn, black beans, diced tomatoes, and taco seasoning. Bring to a simmer and cook until heated through, 10 to 12 minutes.
Lay lettuce leaves on a flat surface and fill with turkey and bean mixture.
Cook's Note:
I make my own taco seasoning mix, but store-bought works
SOFT BLACK BEAN TACOS WITH SALSA AND CABBAGE
This comes from Martha Rose Shulman, also in The New York Times cooking e-newsletter. Martha wrote, “Canned black beans and lots of cabbage combine in a quick, utterly satisfying one-dish taco dinner. They can be served open-faced or folded over.” Yield: 4 servings; Time: about 20 minutes.
This was featured in “Quick One-Dish Meals, Some Cooking Required” and can be viewed online here.
Ingredients
1 tablespoon canola or grape seed oil
1 teaspoon medium-hot chili powder (more to taste)
1 teaspoon ground lightly toasted cumin seeds (more to taste)
2 cans black beans, with liquid
Salt to taste
8 corn tortillas
1 cup fresh or bottled salsa
3 ounces either queso fresco, feta, or sharp cheddar, grated or crumbled
2 cups shredded cabbage
Preparation
Heat the oil in a large, heavy skillet over medium-high heat and add the chili powder and ground cumin. Allow the spices to sizzle for about half a minute, until very fragrant, and stir in the black beans and 1/2 cup water. Cook, stirring and mashing the beans with the back of your spoon, for 5 to 10 minutes, until thick and fragrant. Be careful that you don’t let the beans dry out too much. If they do, add a little more water. Remove from the heat.
Heat the tortillas, two or three at a time, in a dry skillet over medium-high heat, or in a microwave. Top with the black beans, salsa, cheese and cabbage. Fold the filled tortillas over if desired and serve. Alternatively, one at a time, place a tortilla on a plate, top with the beans and cheese and heat through for 30 seconds to a minute in a microwave. Then top with salsa and a generous handful of cabbage, and serve.
Tip
Make fresh salsa with 2 or 3 chopped roma tomatoes, 1 or 2 jalapeños or serrano chiles, a little chopped onion or shallot if desired, salt, a squeeze of lime juice, and chopped fresh cilantro.
SHRIMP AND MANGO TACOS
This is from Martha Rose Shulman on The New York Times cooking site. Martha wrote, "This sweet and pungent combination of mango, shrimp, chilies and cumin is as quick to put together as a stir-fry. Indeed, if you don’t have corn tortillas on hand, serve the shrimp with rice."
Uield: 4 servings; Time: 30 minutes, less if using microwave to heat tortillas
This was featured in "The ‘King of Fruits’ Commands Respect", and can be viewed online at https://cooking.nytimes.com/recipes/1013581-shrimp-and-mango-tacos.
Ingredients
2 tablespoons canola oil
1 pound medium or small shrimp, peeled and deveined
2 garlic cloves, sliced
2 teaspoons cumin seeds, lightly toasted and ground
2 Serrano or bird chilies, or 1 large jalapeño, minced
1 large mango, peeled, seeded and finely chopped
1/4 cup chopped cilantro
4 to 5 tablespoons lime juice
8 corn or flour tortillas
Preparation
Heat a large, heavy skillet or wok over medium-high heat, and add the canola oil. When the oil is hot, add the shrimp, salt to taste and the garlic. Sauté, stirring or shaking the pan, until the shrimp begins to color, about two minutes. Add the cumin, and continue to cook until the shrimp is pink and opaque, about three minutes. Add the chilies, mango and cilantro, and stir together for one minute. Stir in the lime juice, and remove from the heat. Taste and adjust seasonings.
Wrap the tortillas in a heavy kitchen towel, and place in a steamer basket over 1 inch of boiling water. Cover the pot, and steam for one minute. Turn off the heat, and allow to sit for 15 minutes without uncovering. Alternatively, wrap the tortillas in a towel, and heat in the microwave for one minute. Warm the shrimp briefly in the pan. Place 2 tortillas on each plate, top with the shrimp, fold over the tortillas and serve with rice.
Tip
Advance preparation: This is best served right after you cook the shrimp and mango.
EASY GROUND BEEF TACOS
This is from WW, and begins, "These quick, kid-friendly tacos are perfect for weeknight family dinners. Change them up by serving them in flour tortillas or tostada shells."
Prep Time: 10 minutes; Cook Time: 16 minutes; Total Time: 26 minutes; Serves: 4; Serving Size: 2 tacos; Difficulty: Easy
To view this online, click here.
Ingredients
3⁄4 pound (7% fat or less) uncooked 93% lean ground beef
1 medium uncooked onion, diced
1 medium jalapeño pepper, seeded and minced
2 medium cloves Garlic, minced
1 1/2 tspGround cumin
1 1/2 tspGround coriander
3/4 tsp Table salt
14 1/2 oz (1 can) canned diced tomatoes
8 medium Corn tortillas
2 cups lettuce, chopped, lightly packed thinly sliced romaine or iceberg lettuce
2 oz Reduced-fat cheddar cheese
Directions
Set large nonstick skillet over medium heat; add beef and 1/2 teaspoon salt; cook, breaking up meat with wooden spoon, until no longer pink, about 5 minutes. Add onion and jalapeño and cook, stirring often, until vegetables soften, about 5 minutes. Add garlic, cumin, and coriander and cook, stirring, until fragrant, about 1 minute.
Add tomatoes and remaining 1/4 teaspoon salt; cook, stirring occasionally, until liquid is almost evaporated, 4–5 minutes.
Divide beef mixture evenly among tortillas; top evenly with lettuce, Cheddar, and salsa (if using).
BLACK BEAN AND POBLANO TACOS
This comes from David Tanis in The New York Times cooking e-newsletter. David wrote, “There are many kinds of tacos, some piled high and overstuffed and some more minimal, meant to be more a snack than a meal. These little tacos are in the second category, similar to what you might find in a Mexican market for a quick bite. Savory black beans and roasted poblano chiles make a satisfying vegetarian version. Fresh soft corn tortillas, hot off the griddle, are essential.” Yield: 6 to 8 servings.
This was featured in “The Unstuffy Taco” and can be viewed online here.
Ingredients
1/2 pound black beans, rinsed and soaked 4 to 6 hours, or overnight if possible
1 small onion, halved
1 bay leaf
1 large sprig epazote (optional)
1 teaspoon salt
4 poblano chiles
Soft corn tortillas
1/2 pound fresh mozzarella or Oaxacan-style string cheese, shredded
1/2 pound queso fresco, available in Latino groceries
8 ounces crème fraîche or Mexican crema
Preparation
Drain beans, put in medium pot, add water to cover and bring to a boil over hight heat. Add onion, bay leaf, epazote and salt and reduce heat to a gentle simmer. Cook for about 1 hour, longer if necessary, adding water occasionally if liquid falls below surface of beans. When beans are tender, taste and adjust salt. Keep beans warm in their broth.
Meanwhile, roast poblano chiles over a charcoal grill, under the broiler or directly on a gas stovetop burners until skins are completely blackened and blistered. Set chiles aside to cool, then split lengthwise. Scrape away skins and seeds with a paring knife. Cut cleaned chiles into 1/2-inch ribbons, transfer to small bowl and season lightly with salt.
To serve, warm the tortillas on a hot griddle or cast iron pan over a burner. Put 2 warm tortillas side by side on a small plate. With a slotted spoon, place 2 tablespoons beans on each tortilla. Top with a few shreds of mozzarella and 2 or 3 strips of poblano. Crumble a little queso fresco and drizzle about 1 teaspoon crème fraîche on each taco.
CHICKEN ENCHILADAS
This is from Tyler Florence on the Food Network. Prep Time: 1 hour; Cook Time: 15 minutes; Total Time: 1 hour 15 minutes; Yield: 16 enchiladas, 8 servings; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-recipe-1907241.
Ingredients
3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
Directions
Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
TACO LETTUCE WRAPS
This is from Kristina72913 on Allrecipes. Kristina wrote, "Easy taco lettuce wraps."
Prep Time: 5 minutes; Cook Time: 20 minutes; Total Time: 25 minutes; Yield: 6 servings
To view this online, go to https://www.allrecipes.com/recipe/274968/taco-lettuce-wraps/.
Ingredients
1 pound ground turkey
1 (16 ounce) package frozen corn
1 (15 ounce) can black beans
1 (14.5 ounce) can diced tomatoes
1 (1 ounce) package taco seasoning mix
romaine leaves, rinsed and dried
Directions
Heat a large nonstick skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in corn, black beans, diced tomatoes, and taco seasoning. Bring to a simmer and cook until heated through, 10 to 12 minutes.
Lay lettuce leaves on a flat surface and fill with turkey and bean mixture.
Cook's Note:
I make my own taco seasoning mix, but store-bought works
SOFT BLACK BEAN TACOS WITH SALSA AND CABBAGE
This comes from Martha Rose Shulman, also in The New York Times cooking e-newsletter. Martha wrote, “Canned black beans and lots of cabbage combine in a quick, utterly satisfying one-dish taco dinner. They can be served open-faced or folded over.” Yield: 4 servings; Time: about 20 minutes.
This was featured in “Quick One-Dish Meals, Some Cooking Required” and can be viewed online here.
Ingredients
1 tablespoon canola or grape seed oil
1 teaspoon medium-hot chili powder (more to taste)
1 teaspoon ground lightly toasted cumin seeds (more to taste)
2 cans black beans, with liquid
Salt to taste
8 corn tortillas
1 cup fresh or bottled salsa
3 ounces either queso fresco, feta, or sharp cheddar, grated or crumbled
2 cups shredded cabbage
Preparation
Heat the oil in a large, heavy skillet over medium-high heat and add the chili powder and ground cumin. Allow the spices to sizzle for about half a minute, until very fragrant, and stir in the black beans and 1/2 cup water. Cook, stirring and mashing the beans with the back of your spoon, for 5 to 10 minutes, until thick and fragrant. Be careful that you don’t let the beans dry out too much. If they do, add a little more water. Remove from the heat.
Heat the tortillas, two or three at a time, in a dry skillet over medium-high heat, or in a microwave. Top with the black beans, salsa, cheese and cabbage. Fold the filled tortillas over if desired and serve. Alternatively, one at a time, place a tortilla on a plate, top with the beans and cheese and heat through for 30 seconds to a minute in a microwave. Then top with salsa and a generous handful of cabbage, and serve.
Tip
Make fresh salsa with 2 or 3 chopped roma tomatoes, 1 or 2 jalapeños or serrano chiles, a little chopped onion or shallot if desired, salt, a squeeze of lime juice, and chopped fresh cilantro.
Monday, May 2, 2022
Double-Post Monday
Besides being Meatless Monday, it's also Double-Post Monday. Today's double post includes Turkey Chili, West African Peanut Soup, and Smash Burgers. Enjoy!
DULCE DE LECHE BANANA PIE
This is from Old El Paso, and begins, "A flaky homemade pie crust complements a caramel and banana cream filling." If that doesn't sound absolutely yummy, I don't know what does!
Prep Time: 20 minutes; Total Time: 1 hour 5 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/dulce-de-leche-banana-pie.
Ingredients
1 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
1 can (13.4 oz) dulce de leche
3 ripe medium bananas
1 cup whipping cream
1/4 cup powdered sugar
1/2 cup semisweet chocolate chips
1 teaspoon vegetable oil
Preparation
Heat oven to 450°F. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and dough almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
On lightly floured surface, shape dough into a ball. Flatten ball to 1/2-inch thickness, rounding and smoothing edges. With floured rolling pin, roll dough into 11-inch round, rolling from center to edge. Fold dough in half; place in 9-inch glass pie plate. Unfold; gently press in bottom and up side of plate, being careful not to stretch dough.
Fold and roll edge of dough under, even with plate; flute edge. Prick bottom and side of dough generously with fork. Bake 9 to 12 minutes or until light golden brown. Cool completely, about 30 minutes.
Spoon contents of can of dulce de leche into center of cooled crust; gently spread to edge. Thinly slice bananas; arrange over dulce de leche.
In medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Spread over bananas.
In small resealable freezer plastic bag, place chocolate chips and oil; seal bag. Microwave on High 30 seconds; knead bag to mix melted chips and unmelted chips. Microwave 15 to 30 seconds longer or until all chips are melted and smooth. Snip off tiny corner of bag. Pipe melted chocolate mixture over whipped cream. Store pie in refrigerator.
CHICKEN WITH PEPPERS
Recipe Yield: Servings: 4
Source: 1,001 Recipes For People with Diabetes
Book Title: 1,001 Recipes For People with Diabetes
View this online at https://diabeticgourmet.com/diabetic-recipes/chicken-with-peppers.
Ingredients
1 lb boneless, skinless chicken breast, cut into 1-inch cubes
1/2 teaspoon minced garlic
1 tablespoon olive oil
2 cups frozen stir-fry pepper blend
1 can (15 ounces) chunky Italian-seasoned tomato sauce
Salt and pepper, to taste
2 tablespoons grated Parmesan cheese
Directions
Saute chicken and garlic in oil in large skillet until lightly browned. Push chicken to side of pan; add stir-fry pepper blend and cook until softened, 3 to 4 minutes. Stir in tomato sauce. Heat to boiling; reduce heat and simmer, covered, until chicken is cooked through, about 10 minutes. Season to taste with salt and pepper; sprinkle with Parmesan cheese.
Nutritional Information Per Serving: Calories: 215; Fat: 7 g; Sodium: 674 m; Cholesterol: 71 mg; Protein: 28.5 g; Carbohydrates: 10 g
Diabetic Exchanges: 2 Vegetable, 3 Meat
WEST AFRICAN PEANUT SOUP
This interesting soup comes from Drumnwrite in Allrecipes. The recipe begins, "Tomatoes and peanut butter? YES! The first time I tried this at a health food restaurant, I was hooked. About 5 years of tweaking the recipe to my personal taste has created a spicy, sweet favorite amongst my friends and family. Luckily there is always enough for everyone!"
Prep Time: 20 minutes; Cook Time: 1 hour; Total Time: 1 hour 20 minutes; Servings:10
To view this online, go to https://www.allrecipes.com/recipe/68530/west-african-peanut-soup/.
Ingredients
2 tablespoons olive oil
2 medium onions, very finely diced
2 large bell peppers, (any color) finely chopped
6 large cloves garlic, minced
1 (28 ounce) can chopped tomatoes with juice
8 cups vegetable broth
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes
1/2 cup uncooked rice
1 (18 ounce) jar creamy peanut butter
1/2 cup chopped roasted peanuts
Directions
Heat olive oil in a large stock pot over medium-high heat. Cook onion, bell pepper, and garlic until lightly browned, about 5 minutes. Stir in tomatoes with their juice, vegetable broth, pepper, and red pepper flakes. Simmer, uncovered, for 15 minutes.
Add rice to soup and stir. Reduce heat, cover, and simmer 25 minutes, or until rice is tender.
When rice is cooked, whisk in peanut butter and return to a simmer, and serve. Garnish with chopped roasted peanuts, if desired.
TEX-MEX SKILLET FRIED RICE
This is from Betty Crocker, and begins, "A little bit fried rice and a little bit beef taco, this skillet mashup is a quick and easy dinner option that’s easy to customize with all your favorite taco toppings."
Prep Time: 40 minutes; Total Time: 40 minutes; Servings: 6
To view this online, click here.
Ingredients
1 lb lean (at least 80%) ground beef
1 package (1 oz) Old El Paso™ original taco seasoning mix
1/2 cup water
1/4 cup vegetable oil
1 cup diced yellow onions
1 medium red bell pepper, diced
1 cup Cascadian Farm™ frozen organic sweet corn
1/2 teaspoon salt
3 cups cooked white rice
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 cup shredded Monterey Jack cheese (4 oz)
Diced avocado, fresh cilantro leaves, sliced green onions, Old El Paso™ Thick 'n Chunky salsa, if desired
Directions
In 12-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until brown. Drain; return to skillet. Stir in taco seasoning mix and water; heat to simmering over medium heat. Cook 1 to 3 minutes, stirring occasionally, until thickened. Transfer to large bowl, and set aside; carefully wipe out skillet.
Add oil to skillet; heat over medium-high heat. Add onions, bell pepper, frozen corn and salt. Cook 7 to 10 minutes, stirring frequently, until vegetables are tender and beginning to brown on edges.
Add rice and green chiles; cook 4 to 6 minutes, stirring frequently to break up rice, until heated through. Stir in beef mixture; cook 1 to 2 minutes longer to heat through.
Remove from heat. Top with cheese; cover and let stand 1 to 3 minutes or until cheese melts.
Top with remaining ingredients.
Tips from the Betty Crocker Kitchens
tip 1
Don’t have cooked white rice from leftovers or takeout? Frozen cooked white rice is a nice staple to keep in the freezer to help ease the dinner rush on weeknights.
Tip 2
Make it your own! Try adding Sriracha or chile garlic sauce; experiment with different shredded cheeses, or mix up the diced veggies for your own twist on this easy meal.
TURKEY CHILI
This is from American Heart Association, and begins, "Warm up on a cool evening with this classic chili dish. Our version is full of fiber, low in sodium, and extraordinarily delicious." Makes 6 servings; serving size: 1 1/3 cups
To view this online, go to https://recipes.heart.org/en/recipes/turkey-chili.
Ingredients
1 1/2 tablespoons canola or corn oil
1 medium or large onion, chopped
20 ounces ground skinless turkey breast
2 large garlic cloves, minced
OR
1/2 teaspoon garlic powder
2 teaspoons chili powder
1/2 teaspoon pepper
1/2 teaspoon ground cumin
1 15.5-ounce can no-salt-added pinto beans, rinsed and drained
1 15.5-ounce can no-salt-added black beans, rinsed and drained
1 14.5-ounce can no-salt-added diced tomatoes, undrained
1 3/4 cups fat-free, low-sodium chicken broth
1 cup frozen whole-kernel corn
1 6-ounce can no-salt-added tomato paste
4 medium green onions (green part only), sliced
Directions
In a Dutch oven, heat the oil over medium-high heat, swirling to coat the bottom. Cook the chopped onion for 3 minutes, or until soft, stirring occasionally.
Reduce the heat to medium. Stir in the turkey. Cook for 5 minutes, or until browned, stirring frequently to turn and break up the turkey.
Stir in the garlic, chili powder, pepper, and cumin. Stir in the remaining ingredients except the green onions. Cook for 5 to 7 minutes, or until heated through, stirring frequently. Just before serving, sprinkle with the green onions.
SMASH BURGERS
This is from Sam Sifton in The New York Times cooking enewsletter. Sam wrote, "This is the traditional, griddled hamburger of diners and takeaway spots, smashed thin and cooked crisp on its edges. It is best to cook in a heavy, cast-iron skillet slicked with oil or fat, and not on a grill. For meat, ask a butcher for coarse-ground chuck steak, with at least a 20 percent fat content, or grind your own. Keep it in the refrigerator until you are ready to cook, and try not to handle it with your fingers — use an ice-cream scoop or spoon instead. Plop down a few ounces in the pan, smash it with a spatula, salt it, let it go crisp and flip. Add cheese and get your bun toasted. The process moves quickly."
Yield: 4 to 8 servings; Time: 20 minutes
This as featured in "Deconstructing the Perfect Burger", and can be viewed online at https://cooking.nytimes.com/recipes/1016595-smash-burgers.
Another like you should check out to to Sam Sifton's guide, "How to Make Burgers". Even if you've been making burgers almost forever, it's still well worth checking out.
Ingredients
1/2 teaspoon neutral oil, like canola, or a pat of unsalted butter
2 pounds ground chuck, at least 20 percent fat
Kosher salt and black pepper to taste
8 slices cheese (optional)
8 soft hamburger buns, lightly toasted
Lettuce leaves, sliced tomatoes and condiments, as desired
Directions
Add oil or butter to a large cast-iron or stainless-steel skillet and place over medium heat. Gently divide ground beef into 8 small piles of around 4 ounces each, and even more gently gather them together into orbs that are about 2 inches in height. Do not form patties.
Increase heat under skillet to high. Put half the orbs into the skillet with plenty of distance between them and, using a stiff metal spatula, press down on each one to form a burger that is around 4 inches in diameter and about 1/2 inch thick. Season with salt and pepper.
Cook without moving until patties have achieved a deep, burnished crust, a little less than 2 minutes. Use the spatula to scrape free and carefully turn burgers over. If using cheese, lay slices on meat.
Continue to cook until meat is cooked through, approximately a minute or so longer. Remove burgers from skillet, place on buns and top as desired. Repeat process with remaining burgers. Serving two hamburgers on a single bun is not an outrageous option.
DULCE DE LECHE BANANA PIE
This is from Old El Paso, and begins, "A flaky homemade pie crust complements a caramel and banana cream filling." If that doesn't sound absolutely yummy, I don't know what does!
Prep Time: 20 minutes; Total Time: 1 hour 5 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/dulce-de-leche-banana-pie.
Ingredients
1 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
1 can (13.4 oz) dulce de leche
3 ripe medium bananas
1 cup whipping cream
1/4 cup powdered sugar
1/2 cup semisweet chocolate chips
1 teaspoon vegetable oil
Preparation
Heat oven to 450°F. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and dough almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
On lightly floured surface, shape dough into a ball. Flatten ball to 1/2-inch thickness, rounding and smoothing edges. With floured rolling pin, roll dough into 11-inch round, rolling from center to edge. Fold dough in half; place in 9-inch glass pie plate. Unfold; gently press in bottom and up side of plate, being careful not to stretch dough.
Fold and roll edge of dough under, even with plate; flute edge. Prick bottom and side of dough generously with fork. Bake 9 to 12 minutes or until light golden brown. Cool completely, about 30 minutes.
Spoon contents of can of dulce de leche into center of cooled crust; gently spread to edge. Thinly slice bananas; arrange over dulce de leche.
In medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Spread over bananas.
In small resealable freezer plastic bag, place chocolate chips and oil; seal bag. Microwave on High 30 seconds; knead bag to mix melted chips and unmelted chips. Microwave 15 to 30 seconds longer or until all chips are melted and smooth. Snip off tiny corner of bag. Pipe melted chocolate mixture over whipped cream. Store pie in refrigerator.
CHICKEN WITH PEPPERS
Recipe Yield: Servings: 4
Source: 1,001 Recipes For People with Diabetes
Book Title: 1,001 Recipes For People with Diabetes
View this online at https://diabeticgourmet.com/diabetic-recipes/chicken-with-peppers.
Ingredients
1 lb boneless, skinless chicken breast, cut into 1-inch cubes
1/2 teaspoon minced garlic
1 tablespoon olive oil
2 cups frozen stir-fry pepper blend
1 can (15 ounces) chunky Italian-seasoned tomato sauce
Salt and pepper, to taste
2 tablespoons grated Parmesan cheese
Directions
Saute chicken and garlic in oil in large skillet until lightly browned. Push chicken to side of pan; add stir-fry pepper blend and cook until softened, 3 to 4 minutes. Stir in tomato sauce. Heat to boiling; reduce heat and simmer, covered, until chicken is cooked through, about 10 minutes. Season to taste with salt and pepper; sprinkle with Parmesan cheese.
Nutritional Information Per Serving: Calories: 215; Fat: 7 g; Sodium: 674 m; Cholesterol: 71 mg; Protein: 28.5 g; Carbohydrates: 10 g
Diabetic Exchanges: 2 Vegetable, 3 Meat
WEST AFRICAN PEANUT SOUP
This interesting soup comes from Drumnwrite in Allrecipes. The recipe begins, "Tomatoes and peanut butter? YES! The first time I tried this at a health food restaurant, I was hooked. About 5 years of tweaking the recipe to my personal taste has created a spicy, sweet favorite amongst my friends and family. Luckily there is always enough for everyone!"
Prep Time: 20 minutes; Cook Time: 1 hour; Total Time: 1 hour 20 minutes; Servings:10
To view this online, go to https://www.allrecipes.com/recipe/68530/west-african-peanut-soup/.
Ingredients
2 tablespoons olive oil
2 medium onions, very finely diced
2 large bell peppers, (any color) finely chopped
6 large cloves garlic, minced
1 (28 ounce) can chopped tomatoes with juice
8 cups vegetable broth
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes
1/2 cup uncooked rice
1 (18 ounce) jar creamy peanut butter
1/2 cup chopped roasted peanuts
Directions
Heat olive oil in a large stock pot over medium-high heat. Cook onion, bell pepper, and garlic until lightly browned, about 5 minutes. Stir in tomatoes with their juice, vegetable broth, pepper, and red pepper flakes. Simmer, uncovered, for 15 minutes.
Add rice to soup and stir. Reduce heat, cover, and simmer 25 minutes, or until rice is tender.
When rice is cooked, whisk in peanut butter and return to a simmer, and serve. Garnish with chopped roasted peanuts, if desired.
TEX-MEX SKILLET FRIED RICE
This is from Betty Crocker, and begins, "A little bit fried rice and a little bit beef taco, this skillet mashup is a quick and easy dinner option that’s easy to customize with all your favorite taco toppings."
Prep Time: 40 minutes; Total Time: 40 minutes; Servings: 6
To view this online, click here.
Ingredients
1 lb lean (at least 80%) ground beef
1 package (1 oz) Old El Paso™ original taco seasoning mix
1/2 cup water
1/4 cup vegetable oil
1 cup diced yellow onions
1 medium red bell pepper, diced
1 cup Cascadian Farm™ frozen organic sweet corn
1/2 teaspoon salt
3 cups cooked white rice
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 cup shredded Monterey Jack cheese (4 oz)
Diced avocado, fresh cilantro leaves, sliced green onions, Old El Paso™ Thick 'n Chunky salsa, if desired
Directions
In 12-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until brown. Drain; return to skillet. Stir in taco seasoning mix and water; heat to simmering over medium heat. Cook 1 to 3 minutes, stirring occasionally, until thickened. Transfer to large bowl, and set aside; carefully wipe out skillet.
Add oil to skillet; heat over medium-high heat. Add onions, bell pepper, frozen corn and salt. Cook 7 to 10 minutes, stirring frequently, until vegetables are tender and beginning to brown on edges.
Add rice and green chiles; cook 4 to 6 minutes, stirring frequently to break up rice, until heated through. Stir in beef mixture; cook 1 to 2 minutes longer to heat through.
Remove from heat. Top with cheese; cover and let stand 1 to 3 minutes or until cheese melts.
Top with remaining ingredients.
Tips from the Betty Crocker Kitchens
tip 1
Don’t have cooked white rice from leftovers or takeout? Frozen cooked white rice is a nice staple to keep in the freezer to help ease the dinner rush on weeknights.
Tip 2
Make it your own! Try adding Sriracha or chile garlic sauce; experiment with different shredded cheeses, or mix up the diced veggies for your own twist on this easy meal.
TURKEY CHILI
This is from American Heart Association, and begins, "Warm up on a cool evening with this classic chili dish. Our version is full of fiber, low in sodium, and extraordinarily delicious." Makes 6 servings; serving size: 1 1/3 cups
To view this online, go to https://recipes.heart.org/en/recipes/turkey-chili.
Ingredients
1 1/2 tablespoons canola or corn oil
1 medium or large onion, chopped
20 ounces ground skinless turkey breast
2 large garlic cloves, minced
OR
1/2 teaspoon garlic powder
2 teaspoons chili powder
1/2 teaspoon pepper
1/2 teaspoon ground cumin
1 15.5-ounce can no-salt-added pinto beans, rinsed and drained
1 15.5-ounce can no-salt-added black beans, rinsed and drained
1 14.5-ounce can no-salt-added diced tomatoes, undrained
1 3/4 cups fat-free, low-sodium chicken broth
1 cup frozen whole-kernel corn
1 6-ounce can no-salt-added tomato paste
4 medium green onions (green part only), sliced
Directions
In a Dutch oven, heat the oil over medium-high heat, swirling to coat the bottom. Cook the chopped onion for 3 minutes, or until soft, stirring occasionally.
Reduce the heat to medium. Stir in the turkey. Cook for 5 minutes, or until browned, stirring frequently to turn and break up the turkey.
Stir in the garlic, chili powder, pepper, and cumin. Stir in the remaining ingredients except the green onions. Cook for 5 to 7 minutes, or until heated through, stirring frequently. Just before serving, sprinkle with the green onions.
SMASH BURGERS
This is from Sam Sifton in The New York Times cooking enewsletter. Sam wrote, "This is the traditional, griddled hamburger of diners and takeaway spots, smashed thin and cooked crisp on its edges. It is best to cook in a heavy, cast-iron skillet slicked with oil or fat, and not on a grill. For meat, ask a butcher for coarse-ground chuck steak, with at least a 20 percent fat content, or grind your own. Keep it in the refrigerator until you are ready to cook, and try not to handle it with your fingers — use an ice-cream scoop or spoon instead. Plop down a few ounces in the pan, smash it with a spatula, salt it, let it go crisp and flip. Add cheese and get your bun toasted. The process moves quickly."
Yield: 4 to 8 servings; Time: 20 minutes
This as featured in "Deconstructing the Perfect Burger", and can be viewed online at https://cooking.nytimes.com/recipes/1016595-smash-burgers.
Another like you should check out to to Sam Sifton's guide, "How to Make Burgers". Even if you've been making burgers almost forever, it's still well worth checking out.
Ingredients
1/2 teaspoon neutral oil, like canola, or a pat of unsalted butter
2 pounds ground chuck, at least 20 percent fat
Kosher salt and black pepper to taste
8 slices cheese (optional)
8 soft hamburger buns, lightly toasted
Lettuce leaves, sliced tomatoes and condiments, as desired
Directions
Add oil or butter to a large cast-iron or stainless-steel skillet and place over medium heat. Gently divide ground beef into 8 small piles of around 4 ounces each, and even more gently gather them together into orbs that are about 2 inches in height. Do not form patties.
Increase heat under skillet to high. Put half the orbs into the skillet with plenty of distance between them and, using a stiff metal spatula, press down on each one to form a burger that is around 4 inches in diameter and about 1/2 inch thick. Season with salt and pepper.
Cook without moving until patties have achieved a deep, burnished crust, a little less than 2 minutes. Use the spatula to scrape free and carefully turn burgers over. If using cheese, lay slices on meat.
Continue to cook until meat is cooked through, approximately a minute or so longer. Remove burgers from skillet, place on buns and top as desired. Repeat process with remaining burgers. Serving two hamburgers on a single bun is not an outrageous option.
Meatless Monday
It's time to start the week off with another Meatless Monday. Today's offerings include Best Black Bean Soup and Vegan Lasagna. Enjoy!
VEGAN ICE CREAM SANDWICHES
This was in the June 2016 issue of Vegetarian Times (page 10), and begins, “These ice cream sandwiches are the perfect treat to satisfy your (and your kiddos’) warm-weather sweet tooth - and they’re bound to make you love summer as much as you did as a child.” Unfortunately, there was no link on the website going directly to this recipe.
Ingredients
Ice Cream
3 ripe bananas
1 Tbs. non-dairy milk
2 tsp. maple syrup, optional
1 tsp. vanilla extract
Cookies
1/2 cup all-natural peanut butter, smooth or chunky
1/2 cup cooked white beans, rinsed and drained
1/2 cup gluten-free old-fashioned oats
2 Tbs. unsweetened applesauce
1 Tbs. pure maple syrup
1 tsp. vanilla extract
1/2 tsp. baking soda
1/4 tsp. salt
1/3 cup non-dairy chocolate chips, optional, plus more for rolling, optional
Directions
To make Ice Cream: Line 4-by-6-inch baking dish with parchment paper, allowing paper to hang over sides.
Bland all ingredients in high-speed blender until smooth. Spread in prepared dish, and freeze 2 hours, or until set.
To make Cookies: Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
Blend all ingredients (except chocolate chips) in food processor until dough forms. Fold in chocolate chips, if using.
Roll dough into twelve 1-Tbs. balls, and place on prepared baking sheets. Flatten down into 2-inch circles.
Bake 12 to 15 minutes, or until light brown along edges. Cool on baking sheet. Transfer to freezer until ready to assemble.
Unmold Ice Cream, and cut into 6 disks using 2-inch round cutter. Place each disk between 2 cooks. Roll edges in chocolate chips, if desired. Freeze until fully set.
HONEY BEE AMBROSIA
This is from the infamous long-since-forgotten emailing list. Makes 4 to 6 servings.
Ingredients
4 medium oranges
1 medium banana
1/2 cup orange juice
1/4 cup honey
2 tbsp lemon juice
1/4 cup flaked coconut
Directions
Pare oranges. Cut crosswise into thin slices. Place in serving bowl. Peel bananas. Cut thin slices. Place in the bowl with oranges. Toss fruits. Blend orange juice, honey & lemon juice. Pour over fruits. Sprinkle with coconut.
VEGAN LASAGNA
This comes from Lena Abraham on Delish, and begins, “A lasagna you can feel good about.”
Total Time: 1 hour 45 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 10-12
To view this online, click here.
Ingredients
For the Lasagna
1 box lasagna noodles
1 (14-oz) package firm tofu, drained
kosher salt
Freshly ground black pepper
1 tbsp. olive oil
1 large onion, chopped
3 garlic cloves, minced
2 tsp. dried oregano, divided
1 (8-oz) package baby bella mushrooms, sliced
2 (10-oz) packages frozen spinach, thawed and drained of excess liquid
For the White Sauce
1/4 c. olive oil
1/4 c. all-purpose flour
2 1/2 c. almond milk (or other non-dairy milk)
2 tbsp. nutritional yeast
1/2 tsp. garlic powder
kosher salt
Freshly ground black pepper
2 c. marinara
3 tomatoes, thinly sliced
1/4 c. thinly sliced basil, for garnish
Directions
Preheat oven to 350º. Bring a large pot of salted boiling water to a boil and cook lasagna noodles until al dente. Drain.
Wrap tofu in a clean kitchen cloth or paper towels and place on a large plate. Place a pan or heavy plate on top of tofu in order to press out as much liquid as possible. Let sit for at least 30 minutes. When drained, crumble with two forks and season with salt and pepper. Set aside.
In a large skillet over medium heat, heat oil. Add onion and garlic and season with salt, pepper, and 1 tsp oregano. Add mushrooms and cook until softened, 3 to 4 minutes. Stir in thawed and drained spinach until completely combined. Remove from heat and set aside vegetables.
Wipe out skillet and return to medium heat to make white sauce: Add olive oil and heat until shimmering but not smoking. Add flour and whisk to combine. Cook until lightly golden and nutty, 1 to 2 minutes. Whisk in nut milk until smooth. Stir in nutritional yeast and garlic powder and season with salt and pepper. Bring to a simmer and let cook until thickened, 8 to 10 minutes.
Build lasagna: In a large baking dish, spoon 1/4 c marinara into an even layer, then add a layer of noodles. Top with an even layer of vegetable mixture, tofu, marinara, and white sauce. Repeat until all ingredients are used, ending in marinara. Add a single layer of tomato rounds and season with salt, pepper and remaining oregano.
Bake 35 to 40 minutes, until tomatoes are cooked and lasagna is heated through. Remove from oven and let cool slightly. Garnish with basil and serve.
BEST BLACK BEAN SOUP
This comes from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “This American classic can be a perfect dish: big-tasting, filling, nutritious, easy and very possibly vegetarian. With their rich natural broth, turtle beans do not need bacon, ham or any meat ingredient to make a satisfying soup. Black bean soup recipes have a tendency to turn out sludgy or bland, but the trick here is to season generously, and purée sparingly. The beans should be swimming in liquid, not sitting in sludge: The more beans are puréed, the more starch is released into the soup. For flavor, this recipe deploys marinated chipotle chiles, but a tablespoon each of ground cumin and ground coriander make a good heat-free substitute. (A note: Since there is acid from the wine here, if your tap water is hard there might be a reaction that will prevent the beans from softening. To be safe, add the wine later, along with the stock. And if there is any question about the hardness of your water, use distilled.)”
Yield: 10 servings; Time: About 2 hours
This was featured in “Rediscovering Black Bean Soup”, and can be viewed online at https://cooking.nytimes.com/recipes/1018592-best-black-bean-soup.
Ingredients
For the Soup
1 small (7-ounce) can chipotle chiles in adobo (see note)
2 tablespoons olive oil
2 carrots, peeled and chopped
2 onions, peeled and chopped
4 garlic cloves, minced
1 cup red wine
2 jalapeño peppers, seeded and chopped
1 pound dry black beans (do not soak)
2 quarts mild vegetable or chicken stock
1 tablespoon dried oregano, preferably Mexican
2 bay leaves
1 tablespoon kosher salt
1 teaspoon ground black pepper
Red wine vinegar, to taste
For the Pickled Onions and Garnishes (Optional):
1 small red onion, peeled and thinly sliced
Freshly squeezed juice of 2 limes
Salt
Sour cream or Mexican crema
Whole cilantro leaves
Thinly sliced fresh chiles
Sliced avocado
Preparation:
Empty the can of chiles into a blender or food processor. Purée until smooth, scrape into a container, and set aside. Put on a teakettle of water to boil, and keep hot.
In a large, heavy pot, heat olive oil over medium heat until shimmering. Add carrots, onions and garlic and cook, stirring, until softened but not browned, 5 to 8 minutes.
Pour in wine and let simmer until pan is almost dry and vegetables are coated. Add jalapeños and cook, stirring, just until softened, 2 minutes. Push the vegetables out to the edges of the pot and dollop 2 teaspoons of chipotle purée in the center. Let fry for a minute and then stir together with the vegetables.
Add beans, stock, oregano and bay leaves. Stir, bring to a boil, and let boil 10 to 15 minutes. Reduce the heat to a simmer and cook, partly covered, stirring occasionally and adding hot water as needed to keep the soup liquid and runny, not sludgy. Continue cooking until beans are just softened and fragrant, 1 to 2 hours. Add salt and pepper and keep cooking until beans are soft.
Meanwhile, make the pickled onions, if using: In a bowl, combine sliced onions, lime juice and a sprinkling of salt. Let soften at room temperature until crunchy and tart, about 30 minutes. Drain and rinse with cold water. Squeeze dry in paper towels and refrigerate until ready to serve. If desired, chop coarsely before serving.
Adjust the texture of the soup: The goal is to combine whole beans, soft chunks and a velvety broth. Some beans release enough starch while cooking to produce a thick broth without puréeing. If soup seems thin, use an immersion blender or blender to purée a small amount of the beans until smooth, then stir back in. Continue until desired texture is reached, keeping in mind that the soup will continue to thicken as it sits.
Heat the soup through, taste and adjust the seasonings with salt, pepper, drops of red wine vinegar and dabs of chipotle purée.
Serve in deep bowls, garnishing each serving with sour cream, pickled onions, cilantro leaves, sliced chiles and avocado as desired.
Tip
If chipotle chiles are unavailable, use 1 tablespoon each ground cumin and ground coriander. Add to vegetables at the same point in the recipe, in Step 3.
SWEET POTATO CASSEROLE
This is from the infamous long-since-forgotten emailing list.
Ingredients
4 medium Sweet potatoes or yams (about 2 lb)
1/4 cup Packed brown sugar
1/4 cup Butter
1/2 teaspoon Salt
1 Can (8 oz) crushed pineapple
1 tablespoon Packed brown sugar
1 tablespoon Butter
1 teaspoon Water
1/2 teaspoon Ground cinnamon
1/4 teaspoon Ground nutmeg
1 1/2 cups Miniature marshmallows
1/4 cup Chopped pecans
Directions
Wash sweet potatoes. Prick each 2 or 3 times with fork to allow steam to escape. Arrange in oven at least 1 inch apart. Microwave at HIGH (100%) until fork-tender, 8 to 10 mins. Cover & let stand 5 minutes.
Peel and slice potatoes. Place in 2-quart casserole. Add 1/4 cup butter and the salt. Mash until no lumps remain. Mix in pineapple. Microwave at HIGH (100%) 2 minutes. Stir and set aside.
Place 1 tablespoon brown sugar, 1 tablespoon butter, the water, cinnamon, and nutmeg in medium bowl. Microwave at HIGH (100%) until butter is melted, 1 to 1 1/2 minutes, stirring after half the time. Add marshmallows; toss to coat. Top sweet potato mixture with marshmallows. Microwave at HIGH (100 % until the marshmallows are melted and potatoes are heated through, 2 to 4 minutes. Sprinkle with pecans.
Enjoy!
ROASTED SQUASH AND APPLE CHOWDER WITH COLORFUL POTATOES
This is from the October 2013 issue of Vegetarian Times, page 76. It starts off, “Puréed roasted butternut squash provides the creamy base for a hearty chowder. If making the chowder ahead, prepare the recipe through step 3, then assemble and reheat just before serving.” Serves 8.
Ingredients
2 lb. butternut squash, peeled and cut into 3/4-inch chunks (6 cups), divided
3 medium apples, peeled and diced (3 cups), divided
2 large leeks, white parts cut into 1-inch chunks (1 cup), plus 1/2 cup thinly sliced leek greens, divided
1 Tbs. olive oil
1 Tbs. pure maple syrup
1 lb. multicolored potatoes, peeled and cut into 3/4-inch chunks
1/2 cup apple juice
1 Tbs. apple cider vinegar
Directions
Preheat oven to 350°F. Coat baking sheet with cooking spray.
Combine 5 cups butternut squash chunks, 2 cups diced apple, leek whites, oil, and maple syrup in large bowl, and season with salt and pepper, if desired. Spread squash mixture in single layer on prepared baking sheet, and roast 30 minutes, or until tender, stirring occasionally.
Cook potato chunks and remaining 1 cup butternut squash in boiling, salted water 5 to 7 minutes, or until just tender. Drain, and set aside.
Purée roasted vegetables in blender until smooth. Add purée and apple juice to large soup pot with 4 cups water. Whisk in vinegar, and heat over medium heat. Season with salt and pepper, if desired. Add boiled potatoes and squash, remaining 1 cup diced apple, and leek greens, and simmer 5 minutes, or until hot.
nutritional information Per 1 1/4-cup serving: Calories: 162; Protein: 3 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 36 g; Cholesterol: 0 mg; Sodium: 12 mg; Fiber: 4 g; Sugar: 12 g; Vegan; Gluten-Free
VEGAN ICE CREAM SANDWICHES
This was in the June 2016 issue of Vegetarian Times (page 10), and begins, “These ice cream sandwiches are the perfect treat to satisfy your (and your kiddos’) warm-weather sweet tooth - and they’re bound to make you love summer as much as you did as a child.” Unfortunately, there was no link on the website going directly to this recipe.
Ingredients
Ice Cream
3 ripe bananas
1 Tbs. non-dairy milk
2 tsp. maple syrup, optional
1 tsp. vanilla extract
Cookies
1/2 cup all-natural peanut butter, smooth or chunky
1/2 cup cooked white beans, rinsed and drained
1/2 cup gluten-free old-fashioned oats
2 Tbs. unsweetened applesauce
1 Tbs. pure maple syrup
1 tsp. vanilla extract
1/2 tsp. baking soda
1/4 tsp. salt
1/3 cup non-dairy chocolate chips, optional, plus more for rolling, optional
Directions
To make Ice Cream: Line 4-by-6-inch baking dish with parchment paper, allowing paper to hang over sides.
Bland all ingredients in high-speed blender until smooth. Spread in prepared dish, and freeze 2 hours, or until set.
To make Cookies: Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
Blend all ingredients (except chocolate chips) in food processor until dough forms. Fold in chocolate chips, if using.
Roll dough into twelve 1-Tbs. balls, and place on prepared baking sheets. Flatten down into 2-inch circles.
Bake 12 to 15 minutes, or until light brown along edges. Cool on baking sheet. Transfer to freezer until ready to assemble.
Unmold Ice Cream, and cut into 6 disks using 2-inch round cutter. Place each disk between 2 cooks. Roll edges in chocolate chips, if desired. Freeze until fully set.
HONEY BEE AMBROSIA
This is from the infamous long-since-forgotten emailing list. Makes 4 to 6 servings.
Ingredients
4 medium oranges
1 medium banana
1/2 cup orange juice
1/4 cup honey
2 tbsp lemon juice
1/4 cup flaked coconut
Directions
Pare oranges. Cut crosswise into thin slices. Place in serving bowl. Peel bananas. Cut thin slices. Place in the bowl with oranges. Toss fruits. Blend orange juice, honey & lemon juice. Pour over fruits. Sprinkle with coconut.
VEGAN LASAGNA
This comes from Lena Abraham on Delish, and begins, “A lasagna you can feel good about.”
Total Time: 1 hour 45 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 10-12
To view this online, click here.
Ingredients
For the Lasagna
1 box lasagna noodles
1 (14-oz) package firm tofu, drained
kosher salt
Freshly ground black pepper
1 tbsp. olive oil
1 large onion, chopped
3 garlic cloves, minced
2 tsp. dried oregano, divided
1 (8-oz) package baby bella mushrooms, sliced
2 (10-oz) packages frozen spinach, thawed and drained of excess liquid
For the White Sauce
1/4 c. olive oil
1/4 c. all-purpose flour
2 1/2 c. almond milk (or other non-dairy milk)
2 tbsp. nutritional yeast
1/2 tsp. garlic powder
kosher salt
Freshly ground black pepper
2 c. marinara
3 tomatoes, thinly sliced
1/4 c. thinly sliced basil, for garnish
Directions
Preheat oven to 350º. Bring a large pot of salted boiling water to a boil and cook lasagna noodles until al dente. Drain.
Wrap tofu in a clean kitchen cloth or paper towels and place on a large plate. Place a pan or heavy plate on top of tofu in order to press out as much liquid as possible. Let sit for at least 30 minutes. When drained, crumble with two forks and season with salt and pepper. Set aside.
In a large skillet over medium heat, heat oil. Add onion and garlic and season with salt, pepper, and 1 tsp oregano. Add mushrooms and cook until softened, 3 to 4 minutes. Stir in thawed and drained spinach until completely combined. Remove from heat and set aside vegetables.
Wipe out skillet and return to medium heat to make white sauce: Add olive oil and heat until shimmering but not smoking. Add flour and whisk to combine. Cook until lightly golden and nutty, 1 to 2 minutes. Whisk in nut milk until smooth. Stir in nutritional yeast and garlic powder and season with salt and pepper. Bring to a simmer and let cook until thickened, 8 to 10 minutes.
Build lasagna: In a large baking dish, spoon 1/4 c marinara into an even layer, then add a layer of noodles. Top with an even layer of vegetable mixture, tofu, marinara, and white sauce. Repeat until all ingredients are used, ending in marinara. Add a single layer of tomato rounds and season with salt, pepper and remaining oregano.
Bake 35 to 40 minutes, until tomatoes are cooked and lasagna is heated through. Remove from oven and let cool slightly. Garnish with basil and serve.
BEST BLACK BEAN SOUP
This comes from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “This American classic can be a perfect dish: big-tasting, filling, nutritious, easy and very possibly vegetarian. With their rich natural broth, turtle beans do not need bacon, ham or any meat ingredient to make a satisfying soup. Black bean soup recipes have a tendency to turn out sludgy or bland, but the trick here is to season generously, and purée sparingly. The beans should be swimming in liquid, not sitting in sludge: The more beans are puréed, the more starch is released into the soup. For flavor, this recipe deploys marinated chipotle chiles, but a tablespoon each of ground cumin and ground coriander make a good heat-free substitute. (A note: Since there is acid from the wine here, if your tap water is hard there might be a reaction that will prevent the beans from softening. To be safe, add the wine later, along with the stock. And if there is any question about the hardness of your water, use distilled.)”
Yield: 10 servings; Time: About 2 hours
This was featured in “Rediscovering Black Bean Soup”, and can be viewed online at https://cooking.nytimes.com/recipes/1018592-best-black-bean-soup.
Ingredients
For the Soup
1 small (7-ounce) can chipotle chiles in adobo (see note)
2 tablespoons olive oil
2 carrots, peeled and chopped
2 onions, peeled and chopped
4 garlic cloves, minced
1 cup red wine
2 jalapeño peppers, seeded and chopped
1 pound dry black beans (do not soak)
2 quarts mild vegetable or chicken stock
1 tablespoon dried oregano, preferably Mexican
2 bay leaves
1 tablespoon kosher salt
1 teaspoon ground black pepper
Red wine vinegar, to taste
For the Pickled Onions and Garnishes (Optional):
1 small red onion, peeled and thinly sliced
Freshly squeezed juice of 2 limes
Salt
Sour cream or Mexican crema
Whole cilantro leaves
Thinly sliced fresh chiles
Sliced avocado
Preparation:
Empty the can of chiles into a blender or food processor. Purée until smooth, scrape into a container, and set aside. Put on a teakettle of water to boil, and keep hot.
In a large, heavy pot, heat olive oil over medium heat until shimmering. Add carrots, onions and garlic and cook, stirring, until softened but not browned, 5 to 8 minutes.
Pour in wine and let simmer until pan is almost dry and vegetables are coated. Add jalapeños and cook, stirring, just until softened, 2 minutes. Push the vegetables out to the edges of the pot and dollop 2 teaspoons of chipotle purée in the center. Let fry for a minute and then stir together with the vegetables.
Add beans, stock, oregano and bay leaves. Stir, bring to a boil, and let boil 10 to 15 minutes. Reduce the heat to a simmer and cook, partly covered, stirring occasionally and adding hot water as needed to keep the soup liquid and runny, not sludgy. Continue cooking until beans are just softened and fragrant, 1 to 2 hours. Add salt and pepper and keep cooking until beans are soft.
Meanwhile, make the pickled onions, if using: In a bowl, combine sliced onions, lime juice and a sprinkling of salt. Let soften at room temperature until crunchy and tart, about 30 minutes. Drain and rinse with cold water. Squeeze dry in paper towels and refrigerate until ready to serve. If desired, chop coarsely before serving.
Adjust the texture of the soup: The goal is to combine whole beans, soft chunks and a velvety broth. Some beans release enough starch while cooking to produce a thick broth without puréeing. If soup seems thin, use an immersion blender or blender to purée a small amount of the beans until smooth, then stir back in. Continue until desired texture is reached, keeping in mind that the soup will continue to thicken as it sits.
Heat the soup through, taste and adjust the seasonings with salt, pepper, drops of red wine vinegar and dabs of chipotle purée.
Serve in deep bowls, garnishing each serving with sour cream, pickled onions, cilantro leaves, sliced chiles and avocado as desired.
Tip
If chipotle chiles are unavailable, use 1 tablespoon each ground cumin and ground coriander. Add to vegetables at the same point in the recipe, in Step 3.
SWEET POTATO CASSEROLE
This is from the infamous long-since-forgotten emailing list.
Ingredients
4 medium Sweet potatoes or yams (about 2 lb)
1/4 cup Packed brown sugar
1/4 cup Butter
1/2 teaspoon Salt
1 Can (8 oz) crushed pineapple
1 tablespoon Packed brown sugar
1 tablespoon Butter
1 teaspoon Water
1/2 teaspoon Ground cinnamon
1/4 teaspoon Ground nutmeg
1 1/2 cups Miniature marshmallows
1/4 cup Chopped pecans
Directions
Wash sweet potatoes. Prick each 2 or 3 times with fork to allow steam to escape. Arrange in oven at least 1 inch apart. Microwave at HIGH (100%) until fork-tender, 8 to 10 mins. Cover & let stand 5 minutes.
Peel and slice potatoes. Place in 2-quart casserole. Add 1/4 cup butter and the salt. Mash until no lumps remain. Mix in pineapple. Microwave at HIGH (100%) 2 minutes. Stir and set aside.
Place 1 tablespoon brown sugar, 1 tablespoon butter, the water, cinnamon, and nutmeg in medium bowl. Microwave at HIGH (100%) until butter is melted, 1 to 1 1/2 minutes, stirring after half the time. Add marshmallows; toss to coat. Top sweet potato mixture with marshmallows. Microwave at HIGH (100 % until the marshmallows are melted and potatoes are heated through, 2 to 4 minutes. Sprinkle with pecans.
Enjoy!
ROASTED SQUASH AND APPLE CHOWDER WITH COLORFUL POTATOES
This is from the October 2013 issue of Vegetarian Times, page 76. It starts off, “Puréed roasted butternut squash provides the creamy base for a hearty chowder. If making the chowder ahead, prepare the recipe through step 3, then assemble and reheat just before serving.” Serves 8.
Ingredients
2 lb. butternut squash, peeled and cut into 3/4-inch chunks (6 cups), divided
3 medium apples, peeled and diced (3 cups), divided
2 large leeks, white parts cut into 1-inch chunks (1 cup), plus 1/2 cup thinly sliced leek greens, divided
1 Tbs. olive oil
1 Tbs. pure maple syrup
1 lb. multicolored potatoes, peeled and cut into 3/4-inch chunks
1/2 cup apple juice
1 Tbs. apple cider vinegar
Directions
Preheat oven to 350°F. Coat baking sheet with cooking spray.
Combine 5 cups butternut squash chunks, 2 cups diced apple, leek whites, oil, and maple syrup in large bowl, and season with salt and pepper, if desired. Spread squash mixture in single layer on prepared baking sheet, and roast 30 minutes, or until tender, stirring occasionally.
Cook potato chunks and remaining 1 cup butternut squash in boiling, salted water 5 to 7 minutes, or until just tender. Drain, and set aside.
Purée roasted vegetables in blender until smooth. Add purée and apple juice to large soup pot with 4 cups water. Whisk in vinegar, and heat over medium heat. Season with salt and pepper, if desired. Add boiled potatoes and squash, remaining 1 cup diced apple, and leek greens, and simmer 5 minutes, or until hot.
nutritional information Per 1 1/4-cup serving: Calories: 162; Protein: 3 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 36 g; Cholesterol: 0 mg; Sodium: 12 mg; Fiber: 4 g; Sugar: 12 g; Vegan; Gluten-Free
Friday, April 29, 2022
Friday Recipes
It's finally Friday. Here are six yummy recipes to help you through the weekend, including Smoky White Bean and Beef Sloppy Joes and Country Captain. Enjoy!
TROPICAL FRUIT SMOOTHIE BOWL
This is from American Heart Association, and begins, “You’ll snack on this smoothie with a spoon rather than a straw. This version lets you enjoy the texture of the blended fruit and the whole fruit. The bowl gets topped with sweet, crunchy goodness, too!”
Servings: 4; Serving Size: 1/2 cup smoothie plus 1/4 cup topping
To view this online, go to https://recipes.heart.org/en/recipes/tropical-fruit-smoothie-bowl.
Ingredients
1 cup fat-free, plain yogurt
1 small banana, sliced crosswise, divided use
1/4 cup chopped fresh or frozen papaya and 1/4 cup chopped fresh or frozen papaya, divided use
1/4 cup chopped fresh or frozen mango and 1/4 cup chopped fresh or frozen mango, divided use
1/4 cup chopped fresh or frozen pineapple and 1/4 cup chopped fresh or frozen pineapple, divided use
1/2 teaspoon stevia sweetener or 1 packet stevia sweetener
1 squeeze coconut-flavored liquid stevia sweetener
1 squeeze tropical punch-flavored stevia water enhancer
1 tablespoon fresh, chopped mint
1/4 cup chopped, dry-roasted pecans
4 sprigs fresh mint leaves
Directions
In a food processor or blender, process the yogurt, 1/2 of the banana slices, 1/4 cup of the papaya, 1/4 cup of the mango, 1/4 cup of the pineapple, the stevia sweetener, and liquid stevia sweetener in the order listed, for 1 to 2 minutes, scraping the sides as needed. Pour or spoon the mixture into four small serving bowls.
In a separate small bowl, stir together the stevia water enhancer, chopped mint, and remaining banana, papaya, mango, and pineapple. Spoon about 1/4 cup of the fruit mixture on top of the yogurt mixture in each bowl. Top with 1 tablespoon pecans. Garnish each bowl with a sprig of mint.
Cooking Tip: To freeze fresh papaya, remove the peel from the papaya with a vegetable peeler. Cut the papaya in half lengthwise. Using a spoon, scrape out the seeds. Slice the halves of papaya into 1-inch lengthwise slices. Cut the slices crosswise into 1-inch cubes. Place the papaya cubes on a cookie sheet. Freeze for 2 hours, or until frozen. Transfer the papaya to a resealable plastic bag or a covered plastic freezer container. Freeze for up to two months.
CHEF JOHN'S SALISBURY STEAK
This is from Chef John at All Recipes. He wrote, "When I was a kid, we didn't have smartphones or the internet, all we had was a TV. But we didn't care because as we watched, we got to enjoy a little something called a "TV dinner." The king of those dinners, in my opinion, was the Salisbury steak, which is what I'll show you how to make here, along with one of the greatest gravies ever invented. Serve with buttered mashed potatoes and a vegetable side of your choice.
Prep Time: 10 minutes; Cook Time: 30 minutes; Additional Time: 2 hours; Total Time: 2 hours 40 minutes; Makes 4 servings
To view this online, go to https://www.allrecipes.com/recipe/280901/chef-johns-salisbury-steak/.
Ingredients
For the Steaks:
1 pound 85% lean ground beef
1/2 teaspoon freshly ground black pepper
1 teaspoon dry mustard
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 teaspoon soy sauce
1 large egg, beaten
1 pinch cayenne pepper, or to taste
1/2 cup plain bread crumbs
For the Gravy:
2 tablespoons salted butter
12 large white button mushrooms, sliced
1 cup diced onion
1 pinch salt
2 tablespoons all-purpose flour
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
3 cups high-quality, low-sodium beef broth
salt to taste
2 tablespoons salted butter
Directions
Combine beef, black pepper, dry mustard, ketchup, Worcestershire, soy sauce, egg, cayenne, and bread crumbs in a mixing bowl. Use a fork or your hands to stir the ingredients until very evenly distributed.
Cover with plastic wrap and refrigerate for 2 hours, or up to overnight.
While the meat is resting, melt 2 tablespoons butter in a large nonstick pan over high heat; add mushrooms, onions, and a pinch of salt. Saute, stirring occasionally, until very nicely browned, 5 to 8 minutes. Reduce heat to medium and add flour. Cook and stir for 3 minutes.
Stir in ketchup, Worcestershire sauce, and beef broth; increase heat to high. Bring to a simmer; reduce heat to medium and cook, stirring occasionally, until the gravy thickens slightly and reduces, about 10 minutes. Taste and adjust salt as needed. Transfer to a glass measuring cup, scraping the pan clean with a spatula, and reserve.
Remove meat from the refrigerator and divide into 4 equal portions. Moisten hands and form into oval patties, about 1/2 inch thick. Season both sides of the patties lightly with salt.
Melt 2 tablespoons butter in the previously used nonstick pan over medium-high heat. Add the patties and cook until browned, 2 to 3 minutes per side. Pour in gravy and bring to a simmer; reduce heat to medium and continue to cook until gravy is piping hot, and the meat is just cooked through and springs back lightly when touched, about 5 minutes.
Chef's Notes:
You can use the meat mixture immediately rather than wrapping and refrigerating.
You can make the meatballs round or in any shape you like.
RED CABBAGE RAGU
This comes from Ali Slagle in The New York Times cooking enewsletter. Ali wrote, "What ingredient is the base for many hearty meals, turns crusty-browned when seared, tender when slow-cooked and makes for a good ragù? Ground meat and pork shoulder, yes, but also cabbage. Its hidden sweetness shines when seared in plenty of oil and braised until glazed and soft. In this vegan pasta sauce, cabbage slumps as its juices release and mingle with red wine and caramelized tomato paste. To ensure the flavors aren’t too diluted, use just a small amount of water and trust that the cabbage will release moisture as it cooks. Use this warming braise to sauce fat noodles, or eat it with polenta, mashed potatoes, beans, sausage or a fried egg. The cabbage can be cooked up to three days ahead."
Yield: 4 servings; Time: 1 hour
To view this online, go to https://cooking.nytimes.com/recipes/1023000-red-cabbage-ragu.
Ingredients
6 tablespoons extra-virgin olive oil, plus more as needed
1 medium red cabbage (1 1/2 to 2 pounds), cut through the core into 6 wedges
Kosher salt and black pepper
1 red or yellow onion, coarsely chopped
5 garlic cloves, coarsely chopped
4-1/2 ounces (1 tube) double concentrate tomato paste, or 6 ounces (1 can) tomato paste
1/3 cup red wine
3/4 cup coarsely chopped parsley (from 1 1/2 cups leaves and tender stems)
1 teaspoon granulated sugar
1 teaspoon red-pepper flakes (optional)
1 pound tube pasta, like rigatoni or paccheri
Preparation
In a large Dutch oven, heat 4 tablespoons oil over medium-high. Working in batches if necessary, add the cabbage wedges cut side down in a single layer, season with salt and cook until well browned, 3 to 5 minutes per side. Transfer to a cutting board to cool slightly. Repeat with remaining cabbage, adding more oil as needed.
Reduce the heat to medium-low and add the remaining 2 tablespoons oil and the onion to the empty pot. Season with salt and pepper, and cook, stirring occasionally, until softened and starting to turn golden, 5 to 7 minutes. Bring a large pot of salted water to a boil. Coarsely chop the cooked cabbage, including the core.
Reserve 1 teaspoon of the garlic, and add the remaining garlic and the tomato paste to the onions. Cook, stirring constantly, until the tomato paste is a shade darker, 3 to 5 minutes. Add the wine and cook, scraping up browned bits, until nearly evaporated, 1 to 2 minutes.
Add the chopped cabbage, 1/4 cup parsley and the sugar, and stir to coat in the tomato paste. Season with salt. Add 1/4 cup water, cover and cook, stirring occasionally, until the cabbage is soft and shiny, 15 to 20 minutes. (If the cabbage is sticking to the pot, add 1 tablespoon water and reduce the heat.)
In a small bowl, stir the reserved 1 teaspoon garlic into the remaining 1/2 cup parsley. Add the red-pepper flakes, if using.
When the cabbage is just about done, add the pasta to the boiling water and cook until al dente. Reserve 2 cups pasta water, then drain the pasta. (If the cabbage is ready before the pasta, keep covered off the heat.) Add the pasta and 1 cup pasta water to the cabbage. Stir over medium-low until the pasta is glossed with sauce. Add more pasta water as needed to thin the sauce. Divide among bowls and top with parsley-garlic mixture.
SMOKY WHITE BEAN AND BEEF SLOPPY JOES
This is from Sarah DiGregorio in The New York Times cooking e-newsletter. She wrote, "This update on the kid-friendly classic uses half the meat as a traditional sloppy Joe recipe, but retains the qualities that everyone loves: a tart-sweet savoriness and a quick cooking time. You can substitute ground pork, turkey, lamb or plant-based ground meat for the beef; the key is to use a protein that’s not too lean. A little fat helps carry the flavor of the meat through the entire dish. (If you use plant-based meat or you only have lean meat on hand, add another tablespoon of olive oil or your preferred fat.) The addition of adobo sauce from a can of chipotles imparts smoke, with just a hint of heat. (If you’d like a spicier version, by all means, chop up one or two of the chipotles and add them.) The leftover chipotles keep for at least two weeks in the fridge or indefinitely in the freezer, and they are a welcome addition to many dishes, like chicken tacos or chili."
Yield: 4 servings; Time: 20 minutes
to view this online, go to https://cooking.nytimes.com/recipes/1022280-smoky-white-bean-and-beef-sloppy-joes.
Ingredients
2 tablespoons olive oil
1 medium onion, finely chopped
Kosher salt
1 red, yellow or orange bell pepper, finely chopped
1/2 pound ground beef, preferably 85 percent lean
1 packed tablespoon light or dark brown sugar
1 tablespoon tomato paste
1-1/2 teaspoons garlic powder
1/2 teaspoon ground cumin
3/4 cup canned or jarred tomato purée
1 tablespoon adobo sauce (from canned chipotles in adobo)
1 tablespoon cider vinegar
1 (15-ounce) can cannellini or pinto beans, drained
4 hamburger buns, preferably potato buns
Tomato slices and pickle chips, for topping
Preparation
Warm the oil in a large (12-inch) skillet over high heat. Add the onion, season with 1 teaspoon salt, and cook, stirring often, until softened, about 5 minutes.
Stir in the bell pepper, then spread out the vegetable mixture and let it cook undisturbed for about 1 minute. Stir well and repeat, letting the vegetables cook undisturbed for another minute or so at a time. You want the onions and peppers to get softened, seared and browned in spots, about 5 minutes total.
Push the vegetables to the sides of the pan, making an empty spot in the middle of the pan, and add the ground beef. Season the beef with a pinch of salt, and smash it flat with a spatula, letting it cook undisturbed for 1 minute until brown underneath. Break up the beef with the spatula and cook 1 to 2 more minutes, until completely browned with no visible pink spots.
Combine the vegetables and beef, then add the sugar and tomato paste, and cook for 1 minute to toast the tomato paste. Add the garlic powder and cumin, then the tomato purée, adobo sauce and vinegar. Stir in the beans. Reduce the heat to medium and let simmer to thicken slightly, about 3 minutes.
Meanwhile, toast the buns.
With a fork, roughly smash some of the beans to thicken the mixture. Taste and add more salt if necessary. Serve on toasted buns, topped with tomatoes and pickles.
SPANAKOPITA
This is from American Heart Association, and begins, "A traditional Greek entrée, spanakopita is a delicious, savory pie filled with spinach and onions mixed with feta cheese and eggs. The filling is enveloped between layers of light, flaky phyllo dough." Makes 4 servings; serving size: 1 1/2 cups
To view this online, go to https://recipes.heart.org/en/recipes/spanakopita
Ingredients
Cooking spray
1 teaspoon canola or corn oil and 1 tablespoon and 2 teaspoons canola or corn oil, divided use
1 medium onion (chopped)
1 medium garlic clove (minced)
OR
1/2 teaspoon bottled, minced garlic
1/2 cup fat-free ricotta cheese
2 large eggs
1/4 cup crumbled, fat-free feta
2 tablespoons fresh dillweed
OR
1 teaspoon dillweed
1/8 teaspoon black pepper
5 9 x 14-inch sheets frozen phyllo, thawed in refrigerator
2 pounds fresh baby spinach
OR
3 10-ounce packages frozen spinach, thawed and squeezed dry
Directions
Preheat the oven to 350°F. Lightly spray an 8- or 9-inch square baking dish with cooking spray.
In a large nonstick skillet, heat 1 teaspoon oil over medium heat, swirling to coat the bottom. Cook the onion for 3 minutes, or until almost soft, stirring frequently. Cook the garlic for 1 minute. Reduce the heat to low. Cook half the spinach for 1 minute, tossing with tongs. Cook the remaining spinach until all the spinach is wilted, tossing constantly. Remove from the heat. Drain well in a colander, using the back of a fork to press out any excess liquid.
In a medium bowl, stir together the ricotta, eggs, feta, dillweed, and pepper. Stir in the spinach until well combined. Transfer the spinach mixture to the baking dish.
Place the 5 sheets of phyllo dough on a cutting board. Working quickly, use a sharp knife to cut the sheets in half. Keep the unused phyllo covered with a damp cloth or damp paper towels to prevent drying. Place 1 sheet over the spinach mixture. Using a pastry brush, lightly brush with 1 teaspoon oil. Layer with a second sheet. Brush with 1 teaspoon oil. Repeat with the remaining sheets and oil.
Bake for 30 minutes. Increase the oven temperature to 375˚F. Bake for 10 minutes, or until the top is golden and crisp. Serve warm.
Cooking Tip: For quicker assembly, cook the spinach a day ahead. Refrigerate it, covered, until you need it.
COUNTRY CAPTAIN
This recipe is from Rohan Kamicheril and adapted by Ligaya Mishan on The New York Times cooking site. Ligaya wrote, "The American South has long laid claim to Country Captain, but the dish’s origins can be traced back to the British Raj. It’s an Anglo-Indian legacy of colonials with palates newly awakened to the possibilities of spice. In this version from Rohan Kamicheril, who grew up in Bangalore, only a few seasonings are called for: turmeric, ginger-garlic paste — easy to mash up quickly or buy premade — and Kashmiri chile powder, which has a gentle heat that can be approximated with a mix of paprika and cayenne. Vinegar is the last, vital touch, its sourness twangs the nerve and startles the other flavors into focus. The recipe is simple, but it takes skill to make, and should be eaten immediately."
Yield: 4 servings; Time: 45 minutes
This was featured in "Chicken and Potatoes With Commanding Flavor", and can be viewed online at https://cooking.nytimes.com/recipes/1022978-country-captain.
Ingredients
2 tablespoons ginger-garlic paste (see Tip)
1/2 teaspoon ground turmeric
1 teaspoon Kashmiri chile powder or 1/2 teaspoon cayenne plus 1/2 teaspoon sweet paprika
1 tablespoon distilled white vinegar
2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
Neutral oil, such as grapeseed or canola, for frying
1 large onion, thinly sliced into half-moons
1 large russet potato, peeled and cut into 1/2-inch dice
Salt
Soft white bread, such as a Pullman loaf or Japanese milk bread, for serving
Preparation
Combine the ginger-garlic paste with the turmeric, chile powder and vinegar in a large bowl, then toss the chicken in the marinade to coat. Let the chicken rest at room temperature while cooking the vegetables to give the spices time to infuse the meat.
Heat an inch of oil in a medium saucepan over medium-high until it reaches 340 degrees on an instant-read thermometer. (If you don’t have an instant-read thermometer, drop a nub of potato into the oil to test: If you get a fervent sizzle, the oil is hot enough.) Add the onion and fry, turning occasionally with a spider or slotted spoon, until the onion is soft and uniformly dark chestnut brown in color, 9 to 11 minutes. Scoop out the onion and let drain on a plate lined with paper towels.
Bring the oil back up to 340 degrees. Add the diced potato and fry, turning occasionally, until golden brown on all sides, 6 to 8 minutes. Scoop out the potatoes and let drain on a plate lined with paper towels. Season generously with salt while still hot.
While the potatoes cook, set a large cast-iron or other heavy skillet over high heat. When the pan is just beginning to smoke, drizzle in 2 tablespoons of oil from the saucepan and swirl to cover the bottom of the pan. Add half of the marinated chicken, making sure to leave space between the pieces. Let cook undisturbed until browned and crisp, 4 to 5 minutes, then flip and cook to brown the other sides, another 4 to 5 minutes. Scrape chicken and any accumulated juices onto a serving platter or bowl. Repeat with remaining chicken, cooking in 2 tablespoons oil from the saucepan.
Add the onion and potato to the dish with the chicken. Stir gently, just enough for the juices from the chicken to gloss the onion and potato. Serve immediately with the bread.
Tip
You can find ginger-garlic paste at Indian markets, but it’s easy to make at home, too. For the 2 tablespoons called for here, chop 3 large cloves of garlic and a fat 1-inch piece of ginger, then smash them together using a mortar and pestle or continue chopping until very finely minced. Season with a tiny pinch of salt. For a larger batch, keep a 1:1 ratio of garlic to ginger and combine in a blender with salt to taste.
TROPICAL FRUIT SMOOTHIE BOWL
This is from American Heart Association, and begins, “You’ll snack on this smoothie with a spoon rather than a straw. This version lets you enjoy the texture of the blended fruit and the whole fruit. The bowl gets topped with sweet, crunchy goodness, too!”
Servings: 4; Serving Size: 1/2 cup smoothie plus 1/4 cup topping
To view this online, go to https://recipes.heart.org/en/recipes/tropical-fruit-smoothie-bowl.
Ingredients
1 cup fat-free, plain yogurt
1 small banana, sliced crosswise, divided use
1/4 cup chopped fresh or frozen papaya and 1/4 cup chopped fresh or frozen papaya, divided use
1/4 cup chopped fresh or frozen mango and 1/4 cup chopped fresh or frozen mango, divided use
1/4 cup chopped fresh or frozen pineapple and 1/4 cup chopped fresh or frozen pineapple, divided use
1/2 teaspoon stevia sweetener or 1 packet stevia sweetener
1 squeeze coconut-flavored liquid stevia sweetener
1 squeeze tropical punch-flavored stevia water enhancer
1 tablespoon fresh, chopped mint
1/4 cup chopped, dry-roasted pecans
4 sprigs fresh mint leaves
Directions
In a food processor or blender, process the yogurt, 1/2 of the banana slices, 1/4 cup of the papaya, 1/4 cup of the mango, 1/4 cup of the pineapple, the stevia sweetener, and liquid stevia sweetener in the order listed, for 1 to 2 minutes, scraping the sides as needed. Pour or spoon the mixture into four small serving bowls.
In a separate small bowl, stir together the stevia water enhancer, chopped mint, and remaining banana, papaya, mango, and pineapple. Spoon about 1/4 cup of the fruit mixture on top of the yogurt mixture in each bowl. Top with 1 tablespoon pecans. Garnish each bowl with a sprig of mint.
Cooking Tip: To freeze fresh papaya, remove the peel from the papaya with a vegetable peeler. Cut the papaya in half lengthwise. Using a spoon, scrape out the seeds. Slice the halves of papaya into 1-inch lengthwise slices. Cut the slices crosswise into 1-inch cubes. Place the papaya cubes on a cookie sheet. Freeze for 2 hours, or until frozen. Transfer the papaya to a resealable plastic bag or a covered plastic freezer container. Freeze for up to two months.
CHEF JOHN'S SALISBURY STEAK
This is from Chef John at All Recipes. He wrote, "When I was a kid, we didn't have smartphones or the internet, all we had was a TV. But we didn't care because as we watched, we got to enjoy a little something called a "TV dinner." The king of those dinners, in my opinion, was the Salisbury steak, which is what I'll show you how to make here, along with one of the greatest gravies ever invented. Serve with buttered mashed potatoes and a vegetable side of your choice.
Prep Time: 10 minutes; Cook Time: 30 minutes; Additional Time: 2 hours; Total Time: 2 hours 40 minutes; Makes 4 servings
To view this online, go to https://www.allrecipes.com/recipe/280901/chef-johns-salisbury-steak/.
Ingredients
For the Steaks:
1 pound 85% lean ground beef
1/2 teaspoon freshly ground black pepper
1 teaspoon dry mustard
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 teaspoon soy sauce
1 large egg, beaten
1 pinch cayenne pepper, or to taste
1/2 cup plain bread crumbs
For the Gravy:
2 tablespoons salted butter
12 large white button mushrooms, sliced
1 cup diced onion
1 pinch salt
2 tablespoons all-purpose flour
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
3 cups high-quality, low-sodium beef broth
salt to taste
2 tablespoons salted butter
Directions
Combine beef, black pepper, dry mustard, ketchup, Worcestershire, soy sauce, egg, cayenne, and bread crumbs in a mixing bowl. Use a fork or your hands to stir the ingredients until very evenly distributed.
Cover with plastic wrap and refrigerate for 2 hours, or up to overnight.
While the meat is resting, melt 2 tablespoons butter in a large nonstick pan over high heat; add mushrooms, onions, and a pinch of salt. Saute, stirring occasionally, until very nicely browned, 5 to 8 minutes. Reduce heat to medium and add flour. Cook and stir for 3 minutes.
Stir in ketchup, Worcestershire sauce, and beef broth; increase heat to high. Bring to a simmer; reduce heat to medium and cook, stirring occasionally, until the gravy thickens slightly and reduces, about 10 minutes. Taste and adjust salt as needed. Transfer to a glass measuring cup, scraping the pan clean with a spatula, and reserve.
Remove meat from the refrigerator and divide into 4 equal portions. Moisten hands and form into oval patties, about 1/2 inch thick. Season both sides of the patties lightly with salt.
Melt 2 tablespoons butter in the previously used nonstick pan over medium-high heat. Add the patties and cook until browned, 2 to 3 minutes per side. Pour in gravy and bring to a simmer; reduce heat to medium and continue to cook until gravy is piping hot, and the meat is just cooked through and springs back lightly when touched, about 5 minutes.
Chef's Notes:
You can use the meat mixture immediately rather than wrapping and refrigerating.
You can make the meatballs round or in any shape you like.
RED CABBAGE RAGU
This comes from Ali Slagle in The New York Times cooking enewsletter. Ali wrote, "What ingredient is the base for many hearty meals, turns crusty-browned when seared, tender when slow-cooked and makes for a good ragù? Ground meat and pork shoulder, yes, but also cabbage. Its hidden sweetness shines when seared in plenty of oil and braised until glazed and soft. In this vegan pasta sauce, cabbage slumps as its juices release and mingle with red wine and caramelized tomato paste. To ensure the flavors aren’t too diluted, use just a small amount of water and trust that the cabbage will release moisture as it cooks. Use this warming braise to sauce fat noodles, or eat it with polenta, mashed potatoes, beans, sausage or a fried egg. The cabbage can be cooked up to three days ahead."
Yield: 4 servings; Time: 1 hour
To view this online, go to https://cooking.nytimes.com/recipes/1023000-red-cabbage-ragu.
Ingredients
6 tablespoons extra-virgin olive oil, plus more as needed
1 medium red cabbage (1 1/2 to 2 pounds), cut through the core into 6 wedges
Kosher salt and black pepper
1 red or yellow onion, coarsely chopped
5 garlic cloves, coarsely chopped
4-1/2 ounces (1 tube) double concentrate tomato paste, or 6 ounces (1 can) tomato paste
1/3 cup red wine
3/4 cup coarsely chopped parsley (from 1 1/2 cups leaves and tender stems)
1 teaspoon granulated sugar
1 teaspoon red-pepper flakes (optional)
1 pound tube pasta, like rigatoni or paccheri
Preparation
In a large Dutch oven, heat 4 tablespoons oil over medium-high. Working in batches if necessary, add the cabbage wedges cut side down in a single layer, season with salt and cook until well browned, 3 to 5 minutes per side. Transfer to a cutting board to cool slightly. Repeat with remaining cabbage, adding more oil as needed.
Reduce the heat to medium-low and add the remaining 2 tablespoons oil and the onion to the empty pot. Season with salt and pepper, and cook, stirring occasionally, until softened and starting to turn golden, 5 to 7 minutes. Bring a large pot of salted water to a boil. Coarsely chop the cooked cabbage, including the core.
Reserve 1 teaspoon of the garlic, and add the remaining garlic and the tomato paste to the onions. Cook, stirring constantly, until the tomato paste is a shade darker, 3 to 5 minutes. Add the wine and cook, scraping up browned bits, until nearly evaporated, 1 to 2 minutes.
Add the chopped cabbage, 1/4 cup parsley and the sugar, and stir to coat in the tomato paste. Season with salt. Add 1/4 cup water, cover and cook, stirring occasionally, until the cabbage is soft and shiny, 15 to 20 minutes. (If the cabbage is sticking to the pot, add 1 tablespoon water and reduce the heat.)
In a small bowl, stir the reserved 1 teaspoon garlic into the remaining 1/2 cup parsley. Add the red-pepper flakes, if using.
When the cabbage is just about done, add the pasta to the boiling water and cook until al dente. Reserve 2 cups pasta water, then drain the pasta. (If the cabbage is ready before the pasta, keep covered off the heat.) Add the pasta and 1 cup pasta water to the cabbage. Stir over medium-low until the pasta is glossed with sauce. Add more pasta water as needed to thin the sauce. Divide among bowls and top with parsley-garlic mixture.
SMOKY WHITE BEAN AND BEEF SLOPPY JOES
This is from Sarah DiGregorio in The New York Times cooking e-newsletter. She wrote, "This update on the kid-friendly classic uses half the meat as a traditional sloppy Joe recipe, but retains the qualities that everyone loves: a tart-sweet savoriness and a quick cooking time. You can substitute ground pork, turkey, lamb or plant-based ground meat for the beef; the key is to use a protein that’s not too lean. A little fat helps carry the flavor of the meat through the entire dish. (If you use plant-based meat or you only have lean meat on hand, add another tablespoon of olive oil or your preferred fat.) The addition of adobo sauce from a can of chipotles imparts smoke, with just a hint of heat. (If you’d like a spicier version, by all means, chop up one or two of the chipotles and add them.) The leftover chipotles keep for at least two weeks in the fridge or indefinitely in the freezer, and they are a welcome addition to many dishes, like chicken tacos or chili."
Yield: 4 servings; Time: 20 minutes
to view this online, go to https://cooking.nytimes.com/recipes/1022280-smoky-white-bean-and-beef-sloppy-joes.
Ingredients
2 tablespoons olive oil
1 medium onion, finely chopped
Kosher salt
1 red, yellow or orange bell pepper, finely chopped
1/2 pound ground beef, preferably 85 percent lean
1 packed tablespoon light or dark brown sugar
1 tablespoon tomato paste
1-1/2 teaspoons garlic powder
1/2 teaspoon ground cumin
3/4 cup canned or jarred tomato purée
1 tablespoon adobo sauce (from canned chipotles in adobo)
1 tablespoon cider vinegar
1 (15-ounce) can cannellini or pinto beans, drained
4 hamburger buns, preferably potato buns
Tomato slices and pickle chips, for topping
Preparation
Warm the oil in a large (12-inch) skillet over high heat. Add the onion, season with 1 teaspoon salt, and cook, stirring often, until softened, about 5 minutes.
Stir in the bell pepper, then spread out the vegetable mixture and let it cook undisturbed for about 1 minute. Stir well and repeat, letting the vegetables cook undisturbed for another minute or so at a time. You want the onions and peppers to get softened, seared and browned in spots, about 5 minutes total.
Push the vegetables to the sides of the pan, making an empty spot in the middle of the pan, and add the ground beef. Season the beef with a pinch of salt, and smash it flat with a spatula, letting it cook undisturbed for 1 minute until brown underneath. Break up the beef with the spatula and cook 1 to 2 more minutes, until completely browned with no visible pink spots.
Combine the vegetables and beef, then add the sugar and tomato paste, and cook for 1 minute to toast the tomato paste. Add the garlic powder and cumin, then the tomato purée, adobo sauce and vinegar. Stir in the beans. Reduce the heat to medium and let simmer to thicken slightly, about 3 minutes.
Meanwhile, toast the buns.
With a fork, roughly smash some of the beans to thicken the mixture. Taste and add more salt if necessary. Serve on toasted buns, topped with tomatoes and pickles.
SPANAKOPITA
This is from American Heart Association, and begins, "A traditional Greek entrée, spanakopita is a delicious, savory pie filled with spinach and onions mixed with feta cheese and eggs. The filling is enveloped between layers of light, flaky phyllo dough." Makes 4 servings; serving size: 1 1/2 cups
To view this online, go to https://recipes.heart.org/en/recipes/spanakopita
Ingredients
Cooking spray
1 teaspoon canola or corn oil and 1 tablespoon and 2 teaspoons canola or corn oil, divided use
1 medium onion (chopped)
1 medium garlic clove (minced)
OR
1/2 teaspoon bottled, minced garlic
1/2 cup fat-free ricotta cheese
2 large eggs
1/4 cup crumbled, fat-free feta
2 tablespoons fresh dillweed
OR
1 teaspoon dillweed
1/8 teaspoon black pepper
5 9 x 14-inch sheets frozen phyllo, thawed in refrigerator
2 pounds fresh baby spinach
OR
3 10-ounce packages frozen spinach, thawed and squeezed dry
Directions
Preheat the oven to 350°F. Lightly spray an 8- or 9-inch square baking dish with cooking spray.
In a large nonstick skillet, heat 1 teaspoon oil over medium heat, swirling to coat the bottom. Cook the onion for 3 minutes, or until almost soft, stirring frequently. Cook the garlic for 1 minute. Reduce the heat to low. Cook half the spinach for 1 minute, tossing with tongs. Cook the remaining spinach until all the spinach is wilted, tossing constantly. Remove from the heat. Drain well in a colander, using the back of a fork to press out any excess liquid.
In a medium bowl, stir together the ricotta, eggs, feta, dillweed, and pepper. Stir in the spinach until well combined. Transfer the spinach mixture to the baking dish.
Place the 5 sheets of phyllo dough on a cutting board. Working quickly, use a sharp knife to cut the sheets in half. Keep the unused phyllo covered with a damp cloth or damp paper towels to prevent drying. Place 1 sheet over the spinach mixture. Using a pastry brush, lightly brush with 1 teaspoon oil. Layer with a second sheet. Brush with 1 teaspoon oil. Repeat with the remaining sheets and oil.
Bake for 30 minutes. Increase the oven temperature to 375˚F. Bake for 10 minutes, or until the top is golden and crisp. Serve warm.
Cooking Tip: For quicker assembly, cook the spinach a day ahead. Refrigerate it, covered, until you need it.
COUNTRY CAPTAIN
This recipe is from Rohan Kamicheril and adapted by Ligaya Mishan on The New York Times cooking site. Ligaya wrote, "The American South has long laid claim to Country Captain, but the dish’s origins can be traced back to the British Raj. It’s an Anglo-Indian legacy of colonials with palates newly awakened to the possibilities of spice. In this version from Rohan Kamicheril, who grew up in Bangalore, only a few seasonings are called for: turmeric, ginger-garlic paste — easy to mash up quickly or buy premade — and Kashmiri chile powder, which has a gentle heat that can be approximated with a mix of paprika and cayenne. Vinegar is the last, vital touch, its sourness twangs the nerve and startles the other flavors into focus. The recipe is simple, but it takes skill to make, and should be eaten immediately."
Yield: 4 servings; Time: 45 minutes
This was featured in "Chicken and Potatoes With Commanding Flavor", and can be viewed online at https://cooking.nytimes.com/recipes/1022978-country-captain.
Ingredients
2 tablespoons ginger-garlic paste (see Tip)
1/2 teaspoon ground turmeric
1 teaspoon Kashmiri chile powder or 1/2 teaspoon cayenne plus 1/2 teaspoon sweet paprika
1 tablespoon distilled white vinegar
2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
Neutral oil, such as grapeseed or canola, for frying
1 large onion, thinly sliced into half-moons
1 large russet potato, peeled and cut into 1/2-inch dice
Salt
Soft white bread, such as a Pullman loaf or Japanese milk bread, for serving
Preparation
Combine the ginger-garlic paste with the turmeric, chile powder and vinegar in a large bowl, then toss the chicken in the marinade to coat. Let the chicken rest at room temperature while cooking the vegetables to give the spices time to infuse the meat.
Heat an inch of oil in a medium saucepan over medium-high until it reaches 340 degrees on an instant-read thermometer. (If you don’t have an instant-read thermometer, drop a nub of potato into the oil to test: If you get a fervent sizzle, the oil is hot enough.) Add the onion and fry, turning occasionally with a spider or slotted spoon, until the onion is soft and uniformly dark chestnut brown in color, 9 to 11 minutes. Scoop out the onion and let drain on a plate lined with paper towels.
Bring the oil back up to 340 degrees. Add the diced potato and fry, turning occasionally, until golden brown on all sides, 6 to 8 minutes. Scoop out the potatoes and let drain on a plate lined with paper towels. Season generously with salt while still hot.
While the potatoes cook, set a large cast-iron or other heavy skillet over high heat. When the pan is just beginning to smoke, drizzle in 2 tablespoons of oil from the saucepan and swirl to cover the bottom of the pan. Add half of the marinated chicken, making sure to leave space between the pieces. Let cook undisturbed until browned and crisp, 4 to 5 minutes, then flip and cook to brown the other sides, another 4 to 5 minutes. Scrape chicken and any accumulated juices onto a serving platter or bowl. Repeat with remaining chicken, cooking in 2 tablespoons oil from the saucepan.
Add the onion and potato to the dish with the chicken. Stir gently, just enough for the juices from the chicken to gloss the onion and potato. Serve immediately with the bread.
Tip
You can find ginger-garlic paste at Indian markets, but it’s easy to make at home, too. For the 2 tablespoons called for here, chop 3 large cloves of garlic and a fat 1-inch piece of ginger, then smash them together using a mortar and pestle or continue chopping until very finely minced. Season with a tiny pinch of salt. For a larger batch, keep a 1:1 ratio of garlic to ginger and combine in a blender with salt to taste.
Thursday, April 28, 2022
Soup's On!
While soup is wonderful during the winter, there's no reason you can't have it during other times of the year. To that end, here are six yummy soup recipes to help you through the day, including Hearty Ham and White Bean Soup and Potato Corn Chowder. Enjoy!
AUTUMN VEGETABLE MINESTRONE
This is from an older Weight Watchers' emailing list.
Ingredients
2 14.5 oz cans vegetable broth
1 18 oz can crushed tomatoes – undrained
3 medium carrots, chopped (1 1/2 cups)
3 small zucchini, cut into 1/2" slices
1 medium yellow bell pepper, cut into 1/2" pieces
8 medium green onions, sliced (1/2 cup)
2 cloves garlic, finely chopped
2 cups shredded cabbage
2 teaspoons dried marjoram
1 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked instant rice
1/4 cup chopped fresh basil
Directions
Mix all ingredients except rice and basil in a 3-1/2 to 6 quart slow cooker. Cover and cook on low heat setting for 6 to 8 hours or until vegetables are tender. Stir in rice. Cover and cook on low heat setting for about 15 minutes or until rice is tender.
Per serving: WW Points: 1; 195 Calories; 2g Total Fat; 7g Protein; 39g Carbohydrate; 1mg Cholesterol; 1198mg Sodium
PUMPKIN SOUP
Recipe Yield: Makes 8 servings.
Source: AICR
Recipe and image appear courtesy of American Institute for Cancer Research.
View this online at https://diabeticgourmet.com/diabetic-recipes/pumpkin-soup-2.
Ingredients
4 cups low-sodium vegetable broth, divided
4 cups pumpkin puree (canned or fresh) (butternut squash may be substituted)
1 cup finely chopped onion
1 clove garlic
1 tsp. fresh thyme, chopped
Salt and freshly ground pepper to taste
2 Tbsp. light whipping cream (optional)
1 tsp. fresh parsley, chopped
Nutmeg (optional)
Directions
In large pot over medium-high heat add 3 cups broth, pumpkin, onion, garlic, thyme, salt and pepper. Bring to boil. Reduce to low and simmer uncovered, about 30 minutes.
Puree mixture until smooth, in small batches, using blender or food processor. Return to pot. Bring to boil. Reduce heat to low and simmer uncovered for another 30 minutes. Add remaining broth as desired. (Optional, stir in cream.)
Pour into bowls. Garnish with parsley (or sprinkle of nutmeg) and serve.
Nutritional Information Per Serving: Calories: 71; Fat: 1 g; Saturated Fat: 1 g; Sodium: 284 mg; Protein: 3 g; Carbohydrates: 16 g
WEIGHT WATCHERS SLOW-COOKER SOUP
This was from a Weight Watchers email at least ten years ago. Each serving is about 1 cup.
Ingredients
10 oz baby spinach leaves
2 medium carrots, chopped
2 medium celery ribs, chopped
1 large onion, chopped
1 medium garlic clove, minced
4 C vegetable broth
28 oz canned diced tomatoes
2 bay leaves
1 Tbsp dried basil
1 tsp dried oregano
1/2 tsp red pepper flakes, crushed
Directions
Place all ingredients in slow cooker; cover & cook on high for 5 hours. Remove bay leaves, stir, & serve.
Note: If you need the soup fast, simply add prepped ingredients in a large pot on stovetop. Bring to boil & then reduce heat to low; simmer, partly covered, about 10 minutes.
HEARTY HAM AND WHITE BEAN SOUP
This is by Pam Anderson and was in the January 2010 issue of Runner's World (page 44; "The Athlete's Palate"). It begins, "The cabbage in this dish is rich in vitamin C and fiber, as well as phytonutrients that helpl protect against some cancers. To save time and speed up the cooking process, heat the broth and tomatoes in the microwave while chopping the vegetables."
Pam Anderson has a really great cooking site, called Three Many Cooks. I really recommend it. Go ahead, I'll wait. (Tap, tap, tap
And now, on to the soup.
Ingredients
1 tablespoon olive oil
1 sweet onion, diced into medium pieces
1 1/2 teaspoons Italian seasoning
2 large carrots, peeled, halved lengthwise, and sliced thin
1/2 cabbage, cored, cut into bite-size shreds
12 ounces lean ham steak, diced into small pieces
1 quart chicken broth
1 14.5-ounce can petite-diced tomatoes
2 cans (15 oz each) white beans, undrained
2 tablespoons fresh parsley, chopped
Directions
Heat the oil over medium-high in a soup kettles. Add the onion, saute until soft and golden, about five minutes. Add the Italian seasoning and saute until fragrant, about one minute. Add the remaining ingredients, then bring to a full simmer, skimming any foam that rises to the surface. Reduce heat to low, simmer gently (partially covered) until the vegetables are just cooked and flavors blended, about 15 minutes. Stir in the parsley; cover and let stand five minutes. Serve's six.
SLOW COOKER CREAMY CORN CHOWDER
This is from Diana Rattray at The Spruce Eats. Diana wrote, " Corn chowder is one of those soups you can eat year round—it is comforting on a cold day, but also highlights one of the summer's best crops. It is a versatile recipe, allowing for additions (like bacon and chopped red pepper), as well as alterations (like keeping it chunky or puréeing half of the mixture). Corn chowder is also easily made vegetarian by swapping out the chicken broth for vegetable broth.
"What makes this recipe even more appealing is that it is cooked in a crock pot instead of on the stove. You can start the soup in the morning, and then finish it off an hour or so before dinnertime. And because it is filling and nutritious, all you need alongside are biscuits or crackers and a simple salad."
Prep Time: 20 mins; Cook Time: 8 hrs; Total Time: 8 hrs 20 mins; Servings: 6 to 8 servings
To view this online, click here.
Ingredients
32 ounces corn (2 16-ounce cans, drained)
3 medium potatoes (Yukon Gold or red-skinned)
1 medium onion
1/2 teaspoon kosher salt (or to taste)
1/4 teaspoon black pepper (or to taste)
2 cups chicken broth
2 cups whole milk (or half-and-half)
1 tablespoon butter
2 strips bacon (cooked and crumbled, or chopped chives or parsley), optional, garnish
Directions
Gather the ingredients.
Combine the corn, potatoes, onion, salt, pepper, and chicken broth in a slow cooker.
Cover and cook on low for 7 to 9 hours.
Purée in a blender or food processor, or using an immersion blender, if desired, then return to the pot.
Stir in milk and butter; cover and cook on high about 30 to 60 minutes more.
Garnish with crumbled bacon and/or chopped chives, if desired.
Use Caution When Blending Hot Ingredients
Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.
Tip
This recipe calls for canned corn, but you can use frozen kernels if you like. And if you are making this in summer when the corn is at its peak, by all means, use fresh ears (about 6 ears) of corn. To make removing the kernels from the ears easier and less messy, place the ear of corn on the center of a Bundt or tube pan, sticking the point of the ear in the hole a bit. Using a serrated knife, slice down the ear, rotating around, allowing the kernels to fall into the base of the cake pan.
Recipe Variation
Add some protein to the soup if you like. Ham, shrimp, lobster, and bacon are excellent choices. Cook the meat or shellfish and add them to the soup shortly before it's ready. If using shellfish, replace the chicken stock with clam juice or broth.
POTATO CORN CHOWDER
This comes from UnitedHealthcare, and begins, "Serving more than two? Double the recipe for a cold-weather meal."
Time: 20 minutes; Servings: 2
To view this online, go to https://www.medicare.uhc.com/wellness/health/uhcarticle/hwal-potato-corn-chowder.
Ingredients
1 cup loose-pack frozen whole-kernel corn
1 cup loose-pack frozen diced hash brown potatoes with onion and peppers
3/4 cup water
3/4 teaspoon instant chicken bouillon granules
1 clove garlic, minced
Dash white or black pepper
1 12-ounce can evaporated fat-free milk
1 tablespoon all-purpose flour
Snipped fresh parsley (optional)
Directions
In a medium saucepan combine corn, hash brown potatoes, water, bouillon granules, garlic and pepper. Bring to boiling; reduce heat. Cook, covered, about 5 minutes or until vegetables are tender. Do not drain.
Gradually stir the milk into the flour; add milk mixture to vegetable mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.
To serve, ladle the chowder into serving bowls. If desired, sprinkle each serving with parsley. Makes 2 servings.
Serving Size: 2 cups. Nutrition Facts Per Serving: 281 cal., 1 g total fat (0 g sat. fat), 0 mg chol., 438 mg sodium, 55 g carb., 3 g fiber, 25 g sugar, 16 g protein
AUTUMN VEGETABLE MINESTRONE
This is from an older Weight Watchers' emailing list.
Ingredients
2 14.5 oz cans vegetable broth
1 18 oz can crushed tomatoes – undrained
3 medium carrots, chopped (1 1/2 cups)
3 small zucchini, cut into 1/2" slices
1 medium yellow bell pepper, cut into 1/2" pieces
8 medium green onions, sliced (1/2 cup)
2 cloves garlic, finely chopped
2 cups shredded cabbage
2 teaspoons dried marjoram
1 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked instant rice
1/4 cup chopped fresh basil
Directions
Mix all ingredients except rice and basil in a 3-1/2 to 6 quart slow cooker. Cover and cook on low heat setting for 6 to 8 hours or until vegetables are tender. Stir in rice. Cover and cook on low heat setting for about 15 minutes or until rice is tender.
Per serving: WW Points: 1; 195 Calories; 2g Total Fat; 7g Protein; 39g Carbohydrate; 1mg Cholesterol; 1198mg Sodium
PUMPKIN SOUP
Recipe Yield: Makes 8 servings.
Source: AICR
Recipe and image appear courtesy of American Institute for Cancer Research.
View this online at https://diabeticgourmet.com/diabetic-recipes/pumpkin-soup-2.
Ingredients
4 cups low-sodium vegetable broth, divided
4 cups pumpkin puree (canned or fresh) (butternut squash may be substituted)
1 cup finely chopped onion
1 clove garlic
1 tsp. fresh thyme, chopped
Salt and freshly ground pepper to taste
2 Tbsp. light whipping cream (optional)
1 tsp. fresh parsley, chopped
Nutmeg (optional)
Directions
In large pot over medium-high heat add 3 cups broth, pumpkin, onion, garlic, thyme, salt and pepper. Bring to boil. Reduce to low and simmer uncovered, about 30 minutes.
Puree mixture until smooth, in small batches, using blender or food processor. Return to pot. Bring to boil. Reduce heat to low and simmer uncovered for another 30 minutes. Add remaining broth as desired. (Optional, stir in cream.)
Pour into bowls. Garnish with parsley (or sprinkle of nutmeg) and serve.
Nutritional Information Per Serving: Calories: 71; Fat: 1 g; Saturated Fat: 1 g; Sodium: 284 mg; Protein: 3 g; Carbohydrates: 16 g
WEIGHT WATCHERS SLOW-COOKER SOUP
This was from a Weight Watchers email at least ten years ago. Each serving is about 1 cup.
Ingredients
10 oz baby spinach leaves
2 medium carrots, chopped
2 medium celery ribs, chopped
1 large onion, chopped
1 medium garlic clove, minced
4 C vegetable broth
28 oz canned diced tomatoes
2 bay leaves
1 Tbsp dried basil
1 tsp dried oregano
1/2 tsp red pepper flakes, crushed
Directions
Place all ingredients in slow cooker; cover & cook on high for 5 hours. Remove bay leaves, stir, & serve.
Note: If you need the soup fast, simply add prepped ingredients in a large pot on stovetop. Bring to boil & then reduce heat to low; simmer, partly covered, about 10 minutes.
HEARTY HAM AND WHITE BEAN SOUP
This is by Pam Anderson and was in the January 2010 issue of Runner's World (page 44; "The Athlete's Palate"). It begins, "The cabbage in this dish is rich in vitamin C and fiber, as well as phytonutrients that helpl protect against some cancers. To save time and speed up the cooking process, heat the broth and tomatoes in the microwave while chopping the vegetables."
Pam Anderson has a really great cooking site, called Three Many Cooks. I really recommend it. Go ahead, I'll wait. (Tap, tap, tap
And now, on to the soup.
Ingredients
1 tablespoon olive oil
1 sweet onion, diced into medium pieces
1 1/2 teaspoons Italian seasoning
2 large carrots, peeled, halved lengthwise, and sliced thin
1/2 cabbage, cored, cut into bite-size shreds
12 ounces lean ham steak, diced into small pieces
1 quart chicken broth
1 14.5-ounce can petite-diced tomatoes
2 cans (15 oz each) white beans, undrained
2 tablespoons fresh parsley, chopped
Directions
Heat the oil over medium-high in a soup kettles. Add the onion, saute until soft and golden, about five minutes. Add the Italian seasoning and saute until fragrant, about one minute. Add the remaining ingredients, then bring to a full simmer, skimming any foam that rises to the surface. Reduce heat to low, simmer gently (partially covered) until the vegetables are just cooked and flavors blended, about 15 minutes. Stir in the parsley; cover and let stand five minutes. Serve's six.
SLOW COOKER CREAMY CORN CHOWDER
This is from Diana Rattray at The Spruce Eats. Diana wrote, " Corn chowder is one of those soups you can eat year round—it is comforting on a cold day, but also highlights one of the summer's best crops. It is a versatile recipe, allowing for additions (like bacon and chopped red pepper), as well as alterations (like keeping it chunky or puréeing half of the mixture). Corn chowder is also easily made vegetarian by swapping out the chicken broth for vegetable broth.
"What makes this recipe even more appealing is that it is cooked in a crock pot instead of on the stove. You can start the soup in the morning, and then finish it off an hour or so before dinnertime. And because it is filling and nutritious, all you need alongside are biscuits or crackers and a simple salad."
Prep Time: 20 mins; Cook Time: 8 hrs; Total Time: 8 hrs 20 mins; Servings: 6 to 8 servings
To view this online, click here.
Ingredients
32 ounces corn (2 16-ounce cans, drained)
3 medium potatoes (Yukon Gold or red-skinned)
1 medium onion
1/2 teaspoon kosher salt (or to taste)
1/4 teaspoon black pepper (or to taste)
2 cups chicken broth
2 cups whole milk (or half-and-half)
1 tablespoon butter
2 strips bacon (cooked and crumbled, or chopped chives or parsley), optional, garnish
Directions
Gather the ingredients.
Combine the corn, potatoes, onion, salt, pepper, and chicken broth in a slow cooker.
Cover and cook on low for 7 to 9 hours.
Purée in a blender or food processor, or using an immersion blender, if desired, then return to the pot.
Stir in milk and butter; cover and cook on high about 30 to 60 minutes more.
Garnish with crumbled bacon and/or chopped chives, if desired.
Use Caution When Blending Hot Ingredients
Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.
Tip
This recipe calls for canned corn, but you can use frozen kernels if you like. And if you are making this in summer when the corn is at its peak, by all means, use fresh ears (about 6 ears) of corn. To make removing the kernels from the ears easier and less messy, place the ear of corn on the center of a Bundt or tube pan, sticking the point of the ear in the hole a bit. Using a serrated knife, slice down the ear, rotating around, allowing the kernels to fall into the base of the cake pan.
Recipe Variation
Add some protein to the soup if you like. Ham, shrimp, lobster, and bacon are excellent choices. Cook the meat or shellfish and add them to the soup shortly before it's ready. If using shellfish, replace the chicken stock with clam juice or broth.
POTATO CORN CHOWDER
This comes from UnitedHealthcare, and begins, "Serving more than two? Double the recipe for a cold-weather meal."
Time: 20 minutes; Servings: 2
To view this online, go to https://www.medicare.uhc.com/wellness/health/uhcarticle/hwal-potato-corn-chowder.
Ingredients
1 cup loose-pack frozen whole-kernel corn
1 cup loose-pack frozen diced hash brown potatoes with onion and peppers
3/4 cup water
3/4 teaspoon instant chicken bouillon granules
1 clove garlic, minced
Dash white or black pepper
1 12-ounce can evaporated fat-free milk
1 tablespoon all-purpose flour
Snipped fresh parsley (optional)
Directions
In a medium saucepan combine corn, hash brown potatoes, water, bouillon granules, garlic and pepper. Bring to boiling; reduce heat. Cook, covered, about 5 minutes or until vegetables are tender. Do not drain.
Gradually stir the milk into the flour; add milk mixture to vegetable mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.
To serve, ladle the chowder into serving bowls. If desired, sprinkle each serving with parsley. Makes 2 servings.
Serving Size: 2 cups. Nutrition Facts Per Serving: 281 cal., 1 g total fat (0 g sat. fat), 0 mg chol., 438 mg sodium, 55 g carb., 3 g fiber, 25 g sugar, 16 g protein
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