It's almost Halloween. It's hard to not get a little excited about Trick-or-Treating – either as a kid, as a parent, taking your kids around the neighborhood, or seeing all the kids in their costumes while you're passing out treats.
It's also the unofficial start of the holiday season. As soon as Halloween is over, it's time to start looking forward to Thanksgiving, then the winter holidays – Christmas, Hanukkah, the winter Solstice – then New Year's. Are you ready? I'm not sure I am!
Anyway, today's recipes include four snacky-type foods and two actual dinner ideas, including Baked Eyeballs Casserole and Gingerbread Corpses. Enjoy!
HALLOWEEN PUMPKIN COOKIES
This comes from the infamous-long-since-forgotten-emailing-list.
Ingredients
1 stick butter or margarine
1/2 c. sugar
1 egg
1/2 c. cooked pumpkin or pie filling
1/2 tsp. vanilla
1 c. all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
Directions
Preheat oven to 375 degrees. Cream the butter and sugar together in bowl. Add egg, pumpkin and vanilla. Sift dry ingredients together and add to bowl. Mix. Drop by tablespoon onto greased cookie sheet. Bake for about 15 minutes or until lightly browned.
GINGERBREAD CORPSES
Another recipe from the infamous-long-since-forgotten-emailing-list. It begins, “Who wouldn't love biting the head off a little gingerbread man?? It's a perfect cookie for Halloween trick-or-treaters or for anytime you feel like being an aggressive eater!”
Note: In this day and age, though, I'd have to add: don't pass out to trick-or-treaters unless you know them and their parents are with them and give their okay.
Ingredients
3-1/2 cups all-purpose flour
1-1/2 teaspoons ground ginger
1-1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1/2 cup white sugar
1/2 cup shortening
1 egg
1 cup molasses
1 teaspoon baking soda
1-1/2 teaspoons warm water
1/4 cup raisins for decorating
Directions
In large bowl, cream shortening, sugar, egg and warmed molasses. Dissolve baking soda in warm water and add to egg mixture. Beat until smooth.
Slowly add flour, spices and salt. Mix until well blended.
Cover and chill for 24 hours.
Preheat oven to 350 degrees F. Grease cookie sheets.
Roll out dough to a thickness of 1/4 inch on a floured surface. Cut out gingerbread men using cookie cutters and place 2 inches apart on cookie sheets.
Use raisins to make eyes, noses and buttons. Bake 10 to 12 minutes. Let cool on wire racks.
Finishing Touches
Use icing to make "X"s for eyes, bloody gashes and decorate accordingly.
HALLOWEEN PUMPKIN CHEESECAKE
And yet another recipe from the infamous-long-since-forgotten-emailing-list. It's amazing how many recipe emailing lists I was on, years ago. Most of them either stopped sending out recipes as members wandered away or whoever ran a list folded it. No matter.
This recipe makes 12 servings.
Ingredients
1 c. graham cracker crumbs
1 c. plus 1 tbsp. sugar
6 tbsp. butter, melted
16 oz. cream cheese, room temperature
1 can (16 oz.) pumpkin
1 tsp. cinnamon
1/4 tsp. each ginger & nutmeg
1/8 tsp. salt
2 eggs
1 pt. sour cream (2 c.)
1 tsp. vanilla
Whipped cream; toasted, sliced & whole unblanched almonds (optional garnishes)
Directions
Mix crumbs with 1 tablespoon sugar and the melted butter until blended. Press onto bottom of 8 or 9 inch springform pan; chill.
Beat cream cheese and 3/4 cup sugar until well blended. Beat in pumpkin, spices and salt. Add eggs one at a time, beating well after each.
Pour into prepared crust.
Bake in preheated 350 degree oven 50 minutes. Remove cake; raise oven temperature to 400 degrees.
Mix well sour cream, remaining 1/4 cup sugar and the vanilla. Spread over filling. Bake 8 minutes. Cool cake on rack. Remove sides of pan; chill cake. Before serving, garnish with border of whipped cream and/or almonds.
BAKED EYEBALLS CASSEROLE
This comes from Family Time.com, and starts off, "The 'eyeballs' that top our spooky casserole are made from mozzarella cheese and sliced olives. But the cheesy, baked pasta that lies below is a real treat that everyone will enjoy." Serves 8 (about 1-1/4 cups each); prep time: 15 minutes; Cook Time: 25 minutes.
This recipe can be viewed online here.
Ingredients
Vegetable cooking spray
1 jar (24 ounces) Prego® Italian Sausage & Garlic Italian Sauce
1 container (15 ounces) part-skim ricotta cheese
3/4 cup grated parmesan cheese
7 cups bow tie-shaped pasta, cooked and drained
1 container (8 ounces) small fresh mozzarella cheese balls (about 1-inch)
Directions
2 tablespoons sliced pitted ripe olive
Spray a 13 x 9 x 2-inch shallow baking dish with the cooking spray.
Mix 1-1/2 cups of the sauce, ricotta cheese, 1/2 cup Parmesan cheese and pasta in the prepared dish. Spread the remaining sauce over the pasta mixture. Sprinkle with the remaining Parmesan cheese and cover the dish with foil.
Bake at 400°F. for 25 minutes or until hot and bubbling. Arrange the cheese balls randomly over the pasta mixture. Place a sliced olive on each cheese ball. Let stand for 10 minutes before serving.
Tip: Easy Substitution Tip: If fresh mozzarella cheese balls are not available, substitute 1 package (8 ounces) fresh mozzarella cheese. Cut crosswise into thirds. Cut each third in 6 wedges, for triangle-shaped eyes.
SPICED PUMPKIN-RAISIN COOKIES
This comes from Giada De Laurentiis of Giada At Home on the Food Network. Makes 23 to 26 cookies. Total Time: 40 min; Prep: 20 min; Cook: 20 min; Level: Easy
You can view this online at http://www.foodnetwork.com/recipes/giada-de-laurentiis/spiced-pumpkin-raisin-cookies-recipe.print.html?oc=linkback.
Ingredients
1 cup all-purpose flour
2/3 cup old-fashioned oats
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/4 teaspoon ground allspice
3/4 cup raw sugar, plus additional for sprinkling
1/2 cup canned pumpkin puree
1/3 cup vegetable oil
1 tablespoon pure maple syrup
1 teaspoon vanilla extract
1/2 cup raisins
Directions
Position a rack in the center of the oven and preheat to 350 degrees F. Line 2 heavy large baking sheets with parchment paper.
In a medium bowl, combine the flour, oats, cinnamon, baking soda, salt and allspice. Stir to blend well. In a large bowl, combine the sugar, pumpkin puree, oil, syrup and vanilla; whisk to blend. Using a flexible rubber spatula, gradually stir the dry ingredients into the pumpkin mixture. Stir in the raisins.
For each cookie, drop 1 generous tablespoon of batter onto the prepared baking sheet, spacing the mounds about 1 inch apart (or use a mini ice cream scoop). Using moistened fingertips, flatten each to a 2-inch-diameter round. Sprinkle each cookie with a bit more raw sugar.
Bake the cookies until brown and a bit firm to the touch, 17 to 20 minutes. Using a metal spatula, transfer the cookies to a rack and cool completely.
SHEPHERD'S PIE WITH POTATO TOPPING
This is from Kathy Kingsley, who wrote for The Spruce Eats. Kathy wrote, “Although this dish is called a “pie,” there isn’t any pastry involved. It is simply a mix of ground turkey and vegetables in a sauce with a topping of mashed potatoes. The dish is browned in the oven for a delicious example of comfort food. For a pretty effect, pipe the topping over the filling, using a pastry bag fitted with a star tip. Serve this hearty meal with a steamed green vegetable.” The recipe serves 6 to 8 and can be viewed online here.
If you'd like to make this a vegetarian meal, substitute the ground turkey with a vegetarian meatless crumble of your choice.
Ingredients
Potato Topping
3 1/2 pounds russet or Yukon Gold potatoes, peeled and cut into 2-inches pieces
1 cup whole milk
2 tablespoons butter
3/4 teaspoon salt
3 medium carrots, peeled and diced
1 1/2 tablespoons vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 1/2 pounds ground turkey
1 cup thawed frozen peas
3/4 cup fresh or thawed frozen corn kernels
One 14.5-ounce can diced tomatoes, drained
1 tablespoon tomato paste
Yield: Serves 6 to 8
Preparation
Make the potato topping: In a large saucepan, combine the potatoes with enough cold water to cover by 1 inch. Bring to a boil and cook until tender, about 15 minutes. Drain the potatoes well in a colander. In a large bowl, combine the potatoes, milk, butter, salt and pepper to taste. Using an electric mixer, beat on high speed until smooth. Set aside.
Preheat the oven to 350°F. Bring a small saucepan of lightly salted water to a boil. Add the carrots and cook for 2 minutes to blanch. Drain and set aside.
Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the garlic and cook for 15 seconds. Stir in the ground turkey, breaking up the large pieces with a fork, and cook until browned. Add the blanched carrots, peas, corn, tomatoes, and tomato paste. Mix well. Cook, stirring often, until the flavors have blended, about 10 minutes. Season with black pepper to taste.
Spray a 3-quart gratin dish or shallow casserole with vegetable oil spray. Spoon the vegetable-turkey mixture into the prepared dish. Top with dollops of mashed potatoes. Bake for 30 to 45 minutes, until heated through. Serve hot.
Recipe Notes
• You can mash any type of potato, but those with a high starch/low water content, such as russet and Yukon Gold, produce perfect results. The starch creates a fluffy texture, and the low water content allows them to absorb milk and butter without becoming gummy.
• Never try to whip potatoes in a food processor or you will have a gluey mess.
• Ideally, mashed potatoes should be served freshly made, but this is not always possible. Mash them up to 1 hour before serving, reserving one-third of the milk. Place them in a heatproof bowl, set over a pan of barely simmering water. Pour the reserved milk over the top. Just before serving, stir the milk into the potatoes.
• Potatoes are more fragile than you might think, so handle them carefully to prevent bruising. Keep them unwashed in a cool, dark, well-ventilated place. If stored in a place that is too hot, the sugar will convert to starch and the potatoes will lose their natural sweetness.
• Choose fairly clean, smooth, firm potatoes. For even cooking, pick potatoes that are about the same size. Do not select ones with wrinkled skins, soft dark spots, cut surfaces, or green areas. Green spots mean they have been exposed to light; cut the spot off before cooking to eliminate bitterness.
Thursday, October 24, 2024
Wednesday, October 23, 2024
Halloween Recipes
It's almost Halloween. In that spirit, here are six yummy recipes to get you through the mood for Halloween, including Circleville Pumpkin Chili, Baked Eyeballs Casserole, and Pumpkin Pie Milkshake. Enjoy!
"STROKE OF MIDNIGHT" PUMPKIN BREAD
This is from the infamous long-since-forgotten emailing list.
Preparation time: About 1 hr; Serves: 8 - 10
Ingredients
1 1/3 cups, sugar
1/3 cup, shortening (I use Smart Balance *Vegan*)
1/2 cup, applesauce
1 cup, pumpkin
1-2/3 cups, flour (I use a combo of wheat and soy)
1/4 teaspoon, baking powder
1 teaspoon, baking soda
1/3 cup, water
dash of salt
dash of nutmeg, cloves, cinnamon, ginger (Whatever you like)
Directions
Preheat the oven to 350 degrees.
Beat the sugar, shortening and applesauce until 'light and fluffy' or well mixed. Stir in the pumpkin.
Sift together the flour, baking powder, baking soda, salt and spices. Add the batter and water, alternatively.
Spoon into a greased and floured bread pan. Bake about 45 minutes – 1 hour or until done
HALLOWEEN PUNCH
This also comes from the infamous long-since-forgotten emailing list. Makes 10-1/2 cups.
Ingredients
4 cups Apple cider
1 1/2 cup Orange juice
1 cup Pineapple juice
2 tablespoons Sugar
4 cups Ginger ale
Ice cubes
Directions
Stir together the apple cider, orange juice, pineapple juice and sugar in a punch bowl.
Pour in the ginger ale. Add ice cubes.
Data per 1/2-cup serving: 59 calories, 0g protein, 0g fat, 15g carbohydrates, 6mg sodium, 0g saturated fat, 0g monounsaturated fat, 0g polyunsaturated fat, 0mg cholesterol.
CIRCLEVILLE PUMPKIN CHILI
This comes originally from John Mitzewich, who wrote for The Spruce Eats. He wrote, “While this pumpkin chili recipe hails from the Midwest, its use of these spices and chocolate are reminiscent of chilis and moles of the American Southwest region. This chili recipe gets its heat from the chipotle pepper, but if you like your chili hotter you can add a few fresh hot peppers into the pot.” Serves 8; Prep Time: 15 minutes; Cook Time: 90 minutes; Total Time: 105 minutes
The old link for this recipe no longer works, but I'll keep an eye out for it.
Ingredients
1 tbsp olive oil
3 cloves chopped garlic
1 chopped onion
2 lbs ground beef
1 tbsp black pepper
1 tsp cinnamon
1 tbsp dried oregano
1 1/2 tbsp salt
1 tbsp cumin
3 tbsp chili powder
2 tbsp ground paprika
1 tbsp ground chipotle pepper
1 cup canned pumpkin puree
2-oz bittersweet chocolate
1 28-oz can crushed tomatoes
1 cup tomato juice
1 15-oz can pinto beans, drained
avocado, sour cream and fresh cilantro (optional)
Directions
In a large pot cook onion and garlic in olive oil over medium-low heat until translucent. Add the ground beef, salt, and all the spices, and cook for 10 minutes, stirring to break up the beef into very small pieces.
Add the pumpkin, chocolate, crushed tomatoes, and tomato juice. Stir and reduce heat to low and simmer for 90 minutes, stirring occasionally. Add the pinto beans and simmer for 15 more minutes. Adjust seasoning and serve.
Garnish with avocado, sour cream and fresh cilantro if so desired.
PUMPKIN CUPCAKES
This is from Diana Rattray in The Spruce Eats. She wrote, "These pumpkin cupcakes are a perfect choice for a Halloween party treat or fall dessert. The moist pumpkin cupcakes are perfectly spiced with a mixture of cinnamon, ginger, and nutmeg, and they get extra texture from chopped walnuts or pecans.
"Top these cupcakes with fluffy caramel cream cheese frosting or a basic cream cheese frosting. Or top with a dollop of whipped cream or whipped topping and a sprinkling of cinnamon sugar."
Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Servings: 24 servings; Yield: 24 cupcakes
To view this online, go to https://www.thespruceeats.com/homemade-pumpkin-cupcakes-3060003.
Ingredients
2-1/4 cups all-purpose flour (sift before measuring)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 cup butter (softened)
1-1/3 cups sugar
2 eggs, beaten until frothy
1 cup canned pumpkin puree
3/4 cup milk
3/4 cup chopped walnuts or pecans, optional
Directions
Gather the ingredients. Preheat oven to 375 F.
Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg into a bowl.
Cream butter and sugar until light and fluffy; beat in eggs. Blend in mashed pumpkin.
Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition; stir in chopped walnuts or pecans.
Spoon batter into well-greased and floured or paper-lined muffin pan cups. Fill about 2/3 full.
Bake in preheated oven for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
Cool and frost the cupcakes with a simple cream cheese frosting or top with a dollop of whipped cream.
BAKED EYEBALLS CASSEROLE
This comes from Family Time.com, and starts off, "The 'eyeballs' that top our spooky casserole are made from mozzarella cheese and sliced olives. But the cheesy, baked pasta that lies below is a real treat that everyone will enjoy." Serves 8 (about 1 1/4 cups each); prep time: 15 minutes; Cook Time: 25 minutes.
This recipe can be viewed online here.
Ingredients
Vegetable cooking spray
1 jar (24 ounces) Prego® Italian Sausage & Garlic Italian Sauce
1 container (15 ounces) part-skim ricotta cheese
3/4 cup grated parmesan cheese
7 cups bow tie-shaped pasta, cooked and drained
1 container (8 ounces) small fresh mozzarella cheese balls (about 1-inch)
Directions
2 tablespoons sliced pitted ripe olive
Spray a 13 x 9 x 2-inch shallow baking dish with the cooking spray.
Mix 1 1/2 cups of the sauce, ricotta cheese, 1/2 cup Parmesan cheese and pasta in the prepared dish. Spread the remaining sauce over the pasta mixture. Sprinkle with the remaining Parmesan cheese and cover the dish with foil.
Bake at 400°F. for 25 minutes or until hot and bubbling. Arrange the cheese balls randomly over the pasta mixture. Place a sliced olive on each cheese ball. Let stand for 10 minutes before serving.
Tip: Easy Substitution Tip: If fresh mozzarella cheese balls are not available, substitute 1 package (8 ounces) fresh mozzarella cheese. Cut crosswise into thirds. Cut each third in 6 wedges, for triangle-shaped eyes.
PUMPKIN PIE MILKSHAKE
This recipe is from Sarah Copeland in The New York Times cooking section, and posted in the Times on October 30, 2020. Sarah wrote, "As any true pumpkin lover can attest, there's more than one way to get your pie fix, and I milkshake just might be the most winning substitute: It's creamy and has the same shipped-cream topper. Add the spices you most like in your pie - go heavier on the ginger if that's your thing, or load up on cinnamon - and adjust the sweetness to your crowd's tastes. Even if you don't drink whiskey, there's a time and a place for bourbon, and this is it. Add a spash or two for the adults; they'll thank you."
Note: If you're like me, I don't have whiskey around the house, so I would opt for making this without it - especially since it is optional.
Time: 15 minutes; Yield: 4 milkshakes (about 4-1/2 cups)
To view this online, go to https://cooking.nytimes.com/recipes/1019654-pumpkin-pie-milkshake.
Ingredients
3/4 cup heavy cream (or whipping cream)
1 tablespoon ground cinnamon
1 teaspoon granulated sugar
1 (28-ounce) container premium vanilla ice cream
1/3 cup milk, plus more as needed
1 cup pumpkin puree
2 teaspoons pure maple syrup
1/4 teaspoon ground ginger
5 large ice cubes (about 1 cup)
2 to 4 tablespoons bourbon (optional)
Caramel sauce, for drizzling (optional)
Preparation
Whip the cream in a medium bown until it just holds soft peaks (whip in a chilled bowl for faster results). Place the whipped cream and four glasses in the refrigerator to chill. Stir together 2 teaspoons of cinnamon and 1 teaspoon sugar in a small bowl and set aside.
Scoop the ice bream into a blender and pour 1/3 cup milk over the top. Add pumpkin, maple syrup, ginger, remaining 1 teaspoon of cinnamon and ice in a blender and pulse to combine (use a spoon to stir the ingredients between pulses, if needed). Add a few more tablespoons of milk, if desired, depending on how thick you like your milkshakes, and blend until smooth. (It may seem think at first, but once poured, it will melt fairly quickly.) Pulse in the bourbon, if using, and divided among the four chilled glasses.
Spoon the whipped cream over the top and sprinkle with cinnamon sugar. Drizzle with Caramel sauce, if desired.
"STROKE OF MIDNIGHT" PUMPKIN BREAD
This is from the infamous long-since-forgotten emailing list.
Preparation time: About 1 hr; Serves: 8 - 10
Ingredients
1 1/3 cups, sugar
1/3 cup, shortening (I use Smart Balance *Vegan*)
1/2 cup, applesauce
1 cup, pumpkin
1-2/3 cups, flour (I use a combo of wheat and soy)
1/4 teaspoon, baking powder
1 teaspoon, baking soda
1/3 cup, water
dash of salt
dash of nutmeg, cloves, cinnamon, ginger (Whatever you like)
Directions
Preheat the oven to 350 degrees.
Beat the sugar, shortening and applesauce until 'light and fluffy' or well mixed. Stir in the pumpkin.
Sift together the flour, baking powder, baking soda, salt and spices. Add the batter and water, alternatively.
Spoon into a greased and floured bread pan. Bake about 45 minutes – 1 hour or until done
HALLOWEEN PUNCH
This also comes from the infamous long-since-forgotten emailing list. Makes 10-1/2 cups.
Ingredients
4 cups Apple cider
1 1/2 cup Orange juice
1 cup Pineapple juice
2 tablespoons Sugar
4 cups Ginger ale
Ice cubes
Directions
Stir together the apple cider, orange juice, pineapple juice and sugar in a punch bowl.
Pour in the ginger ale. Add ice cubes.
Data per 1/2-cup serving: 59 calories, 0g protein, 0g fat, 15g carbohydrates, 6mg sodium, 0g saturated fat, 0g monounsaturated fat, 0g polyunsaturated fat, 0mg cholesterol.
CIRCLEVILLE PUMPKIN CHILI
This comes originally from John Mitzewich, who wrote for The Spruce Eats. He wrote, “While this pumpkin chili recipe hails from the Midwest, its use of these spices and chocolate are reminiscent of chilis and moles of the American Southwest region. This chili recipe gets its heat from the chipotle pepper, but if you like your chili hotter you can add a few fresh hot peppers into the pot.” Serves 8; Prep Time: 15 minutes; Cook Time: 90 minutes; Total Time: 105 minutes
The old link for this recipe no longer works, but I'll keep an eye out for it.
Ingredients
1 tbsp olive oil
3 cloves chopped garlic
1 chopped onion
2 lbs ground beef
1 tbsp black pepper
1 tsp cinnamon
1 tbsp dried oregano
1 1/2 tbsp salt
1 tbsp cumin
3 tbsp chili powder
2 tbsp ground paprika
1 tbsp ground chipotle pepper
1 cup canned pumpkin puree
2-oz bittersweet chocolate
1 28-oz can crushed tomatoes
1 cup tomato juice
1 15-oz can pinto beans, drained
avocado, sour cream and fresh cilantro (optional)
Directions
In a large pot cook onion and garlic in olive oil over medium-low heat until translucent. Add the ground beef, salt, and all the spices, and cook for 10 minutes, stirring to break up the beef into very small pieces.
Add the pumpkin, chocolate, crushed tomatoes, and tomato juice. Stir and reduce heat to low and simmer for 90 minutes, stirring occasionally. Add the pinto beans and simmer for 15 more minutes. Adjust seasoning and serve.
Garnish with avocado, sour cream and fresh cilantro if so desired.
PUMPKIN CUPCAKES
This is from Diana Rattray in The Spruce Eats. She wrote, "These pumpkin cupcakes are a perfect choice for a Halloween party treat or fall dessert. The moist pumpkin cupcakes are perfectly spiced with a mixture of cinnamon, ginger, and nutmeg, and they get extra texture from chopped walnuts or pecans.
"Top these cupcakes with fluffy caramel cream cheese frosting or a basic cream cheese frosting. Or top with a dollop of whipped cream or whipped topping and a sprinkling of cinnamon sugar."
Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Servings: 24 servings; Yield: 24 cupcakes
To view this online, go to https://www.thespruceeats.com/homemade-pumpkin-cupcakes-3060003.
Ingredients
2-1/4 cups all-purpose flour (sift before measuring)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 cup butter (softened)
1-1/3 cups sugar
2 eggs, beaten until frothy
1 cup canned pumpkin puree
3/4 cup milk
3/4 cup chopped walnuts or pecans, optional
Directions
Gather the ingredients. Preheat oven to 375 F.
Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg into a bowl.
Cream butter and sugar until light and fluffy; beat in eggs. Blend in mashed pumpkin.
Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition; stir in chopped walnuts or pecans.
Spoon batter into well-greased and floured or paper-lined muffin pan cups. Fill about 2/3 full.
Bake in preheated oven for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
Cool and frost the cupcakes with a simple cream cheese frosting or top with a dollop of whipped cream.
BAKED EYEBALLS CASSEROLE
This comes from Family Time.com, and starts off, "The 'eyeballs' that top our spooky casserole are made from mozzarella cheese and sliced olives. But the cheesy, baked pasta that lies below is a real treat that everyone will enjoy." Serves 8 (about 1 1/4 cups each); prep time: 15 minutes; Cook Time: 25 minutes.
This recipe can be viewed online here.
Ingredients
Vegetable cooking spray
1 jar (24 ounces) Prego® Italian Sausage & Garlic Italian Sauce
1 container (15 ounces) part-skim ricotta cheese
3/4 cup grated parmesan cheese
7 cups bow tie-shaped pasta, cooked and drained
1 container (8 ounces) small fresh mozzarella cheese balls (about 1-inch)
Directions
2 tablespoons sliced pitted ripe olive
Spray a 13 x 9 x 2-inch shallow baking dish with the cooking spray.
Mix 1 1/2 cups of the sauce, ricotta cheese, 1/2 cup Parmesan cheese and pasta in the prepared dish. Spread the remaining sauce over the pasta mixture. Sprinkle with the remaining Parmesan cheese and cover the dish with foil.
Bake at 400°F. for 25 minutes or until hot and bubbling. Arrange the cheese balls randomly over the pasta mixture. Place a sliced olive on each cheese ball. Let stand for 10 minutes before serving.
Tip: Easy Substitution Tip: If fresh mozzarella cheese balls are not available, substitute 1 package (8 ounces) fresh mozzarella cheese. Cut crosswise into thirds. Cut each third in 6 wedges, for triangle-shaped eyes.
PUMPKIN PIE MILKSHAKE
This recipe is from Sarah Copeland in The New York Times cooking section, and posted in the Times on October 30, 2020. Sarah wrote, "As any true pumpkin lover can attest, there's more than one way to get your pie fix, and I milkshake just might be the most winning substitute: It's creamy and has the same shipped-cream topper. Add the spices you most like in your pie - go heavier on the ginger if that's your thing, or load up on cinnamon - and adjust the sweetness to your crowd's tastes. Even if you don't drink whiskey, there's a time and a place for bourbon, and this is it. Add a spash or two for the adults; they'll thank you."
Note: If you're like me, I don't have whiskey around the house, so I would opt for making this without it - especially since it is optional.
Time: 15 minutes; Yield: 4 milkshakes (about 4-1/2 cups)
To view this online, go to https://cooking.nytimes.com/recipes/1019654-pumpkin-pie-milkshake.
Ingredients
3/4 cup heavy cream (or whipping cream)
1 tablespoon ground cinnamon
1 teaspoon granulated sugar
1 (28-ounce) container premium vanilla ice cream
1/3 cup milk, plus more as needed
1 cup pumpkin puree
2 teaspoons pure maple syrup
1/4 teaspoon ground ginger
5 large ice cubes (about 1 cup)
2 to 4 tablespoons bourbon (optional)
Caramel sauce, for drizzling (optional)
Preparation
Whip the cream in a medium bown until it just holds soft peaks (whip in a chilled bowl for faster results). Place the whipped cream and four glasses in the refrigerator to chill. Stir together 2 teaspoons of cinnamon and 1 teaspoon sugar in a small bowl and set aside.
Scoop the ice bream into a blender and pour 1/3 cup milk over the top. Add pumpkin, maple syrup, ginger, remaining 1 teaspoon of cinnamon and ice in a blender and pulse to combine (use a spoon to stir the ingredients between pulses, if needed). Add a few more tablespoons of milk, if desired, depending on how thick you like your milkshakes, and blend until smooth. (It may seem think at first, but once poured, it will melt fairly quickly.) Pulse in the bourbon, if using, and divided among the four chilled glasses.
Spoon the whipped cream over the top and sprinkle with cinnamon sugar. Drizzle with Caramel sauce, if desired.
Tuesday, October 22, 2024
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday (because - gasp! - not everyone likes tacos). Today's offerings include Quick Turkey Stir-Fry and Quick and Easy Beef Stroganoff With Noodles. Enjoy!
APRICOT COBBLER SUPREME
This comes from the infamous long-since-forgotten emailing list.
Ingredients
1 egg
1 cup sugar
1 cup flour
1 tsp baking powder
1/2 tsp salt
1/4 cup milk
1/2 tsp vanilla
1 tbs melted shortening
2 cups cooked apricots, sweetened
Directions
Beat egg and sugar until creamy. Sift flour, baking powder and salt. Add dry ingredients alternately with milk and vanilla to creamed mixture; add shortening. Put fruit in greased baking dish; pour in batter. Bake at 350F for 30 minutes or until batter is done. Serve warm with cream or ice cream.
Any type fruit, fresh or canned, may be substituted for apricots. If using fresh fruit, sprinkle with 1cup sugar and heat before pouring in batter. Enjoy!
QUICK TURKEY STIR-FRY
This comes from Campbell’s Kitchen, and begins, “Here's a tasty use for leftover turkey...this quick and easy stir-fry is seasoned with ginger and soy sauce, and on the table in a snap!”
Prep Time: 15 minutes; total time: 25 minutes; Serves: 4 (about 1 3/4 cups each)
To view this online, click here.
Ingredients
1 tablespoon vegetable oil
3 medium carrot, sliced (about 1 1/2 cups)
1/4 teaspoon ground ginger
1 can (10 1/2 ounces) Campbell's® Turkey Gravy
1 tablespoon soy sauce
2 green onion, sliced (about 1/4 cup)
1 1/2 cups cubed cooked turkey
2 cups instant white rice, prepared according to package directions
Directions
Heat the oil in a 10-inch skillet over medium-high heat. Add the carrots and ginger and stir-fry until the carrots are tender-crisp.
Stir the gravy, soy sauce, onions and turkey in the skillet and cook until the mixture is hot and bubbling. Serve the turkey mixture over the rice.
QUESADILLAS
Recipe Yield: Yield: 8 servings (2 wedges)
Source: Forbidden Foods Diabetic Cooking
Book Title: Forbidden Foods Diabetic Cooking
View this online at https://diabeticgourmet.com/diabetic-recipe/quesadillas
Ingredients
1 cup shredded Mexican Cheddar, Monterey Jack, Pepper Jack, or brick cheese
1 green onion, minced
1-3 tablespoons canned chopped green chilies (to taste)
4 8-inch flour tortillas
Chunky salsa, for topping or dip
Directions
In a medium bowl, toss together the cheese, green onion, and chilies; set aside.
Spray a medium skillet with nonstick cooking spray and place over medium heat.
When hot, add 1 tortilla and sprinkle it with one-fourth of the cheese mixture.
When the cheese begins to melt, about 1 minute, fold the tortilla in half.
Continue cooking until lightly browned and crisp on both sides, about 1 minute.
Transfer to a cutting board.
Repeat with the remaining tortillas and filling.
Cut into 4 wedges with a knife or pizza cutter and serve immediately with the salsa.
Nutritional Information Per Serving: Calories: 134; Fat: 6 g; Fiber: 1 g; Sodium: 211 mg; Cholesterol: 12 mg; Protein: 6 g; Carbohydrates: 14 g; Sugars: 1 g
Diabetic Exchanges: 1 Starch, 1 Fat
SWANSON® RISOTTO
This came from the infamous long-since-forgotten emailing list, but apparently whoever sent it to the list got it from Campbell's Kitchen, as it begins, “Try this easy, delicious recipe from Campbell's Kitchen,” and attributes it to Swanson's Simply Delicious Cookbook.
Prep Time: 5 minutes; Cooking Time: 30 minutes; Serves: 6
Ingredients
1 cup uncooked regular long-grain white rice OR Arborio Rice
1 clove garlic, minced
4 cups Swanson® Chicken Broth
Generous dash pepper
1 tbsp. grated Parmesan cheese
Directions
Cook rice and garlic in nonstick saucepan 2 min. or until rice is browned, stirring.
Add 1/2 cup broth and cook until broth is absorbed, stirring. Add remaining broth 1/2 cup at a time, stirring until all the broth is absorbed and rice is done and creamy, about 25 min.
Add pepper and cheese.
QUICK AND EASY BEEF STROGANOFF WITH NOODLES
This yummy recipe is from Diana Rattray on The Spruce Eats. Diana wrote, “This beef stroganoff is an easy variation on the famous dish. Condensed soup is mixed with sour cream and a little ketchup to make the easy, flavorful sauce for this beef Stroganoff.
“Lean strips of steak are served with the delicious sauce over hot cooked noodles. Add a salad and crusty bread for a satisfying, tasty family meal.
“Beef Stroganoff is a Russian dish which was originally made with some sour cream but no mushrooms or onions. As with many popular dishes, different cooks and cultures add their own variations. The most common US version is made with strips of tender beef, sour cream, onions, and mushrooms, served over noodles or rice.”
Total: 30 mins; Prep: 15 mins; Cook: 15 mins; Yield: 4 Servings
To view this online, click here.
Ingredients
8 ounces egg noodles
1 pound lean thin steak, cut in thin strips
1 tablespoon
1 medium onion, sliced
1 clove garlic, minced
1 can (10 3/4 ounces) cream of mushroom soup
1 cup sour cream
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 can (4 ounces) mushrooms, undrained
1 tablespoon butter
Directions
Bring a large pot of salted water to a boil. Add the egg noodles and cook following the package directions. Drain well.
Meanwhile, heat the oil in a skillet or saute pan over medium heat. Add the steak and cook, stirring, until the meat is browned. Add onion and cook just until the onion is tender. Add the garlic and cook, stirring, for 1 minute longer.
Combine soup, sour cream, ketchup, Worcestershire sauce, and mushrooms with liquid; stir to blend. Pour over the meat and heat through. Do not boil.
Toss the hot cooked noodles with the butter.
Arrange the noodles on plates; top with some of the steak and sauce, or serve the noodles family-style in a large bowl with the steak and sauce in a serving bowl or chafing dish.
CINNAMON BAKED DOUGHNUTS
This is from Ina Garten of the Food Network show, Barefoot Contessa.
Level: Easy; Total: 35 min; Active: 15 min; Yield: 12 doughnuts
To view this online, click here.
Ingredients
Baking spray with flour, such as Baker's Joy
2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 extra-large egg, lightly beaten
1 1/4 cups whole milk
2 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract
For the topping:
8 tablespoons (1 stick) unsalted butter
1/2 cup sugar
1/2 teaspoon ground cinnamon
Directions
Preheat the oven to 350 degrees. Spray 2 doughnut pans well.
Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.
Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.
For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.
APRICOT COBBLER SUPREME
This comes from the infamous long-since-forgotten emailing list.
Ingredients
1 egg
1 cup sugar
1 cup flour
1 tsp baking powder
1/2 tsp salt
1/4 cup milk
1/2 tsp vanilla
1 tbs melted shortening
2 cups cooked apricots, sweetened
Directions
Beat egg and sugar until creamy. Sift flour, baking powder and salt. Add dry ingredients alternately with milk and vanilla to creamed mixture; add shortening. Put fruit in greased baking dish; pour in batter. Bake at 350F for 30 minutes or until batter is done. Serve warm with cream or ice cream.
Any type fruit, fresh or canned, may be substituted for apricots. If using fresh fruit, sprinkle with 1cup sugar and heat before pouring in batter. Enjoy!
QUICK TURKEY STIR-FRY
This comes from Campbell’s Kitchen, and begins, “Here's a tasty use for leftover turkey...this quick and easy stir-fry is seasoned with ginger and soy sauce, and on the table in a snap!”
Prep Time: 15 minutes; total time: 25 minutes; Serves: 4 (about 1 3/4 cups each)
To view this online, click here.
Ingredients
1 tablespoon vegetable oil
3 medium carrot, sliced (about 1 1/2 cups)
1/4 teaspoon ground ginger
1 can (10 1/2 ounces) Campbell's® Turkey Gravy
1 tablespoon soy sauce
2 green onion, sliced (about 1/4 cup)
1 1/2 cups cubed cooked turkey
2 cups instant white rice, prepared according to package directions
Directions
Heat the oil in a 10-inch skillet over medium-high heat. Add the carrots and ginger and stir-fry until the carrots are tender-crisp.
Stir the gravy, soy sauce, onions and turkey in the skillet and cook until the mixture is hot and bubbling. Serve the turkey mixture over the rice.
QUESADILLAS
Recipe Yield: Yield: 8 servings (2 wedges)
Source: Forbidden Foods Diabetic Cooking
Book Title: Forbidden Foods Diabetic Cooking
View this online at https://diabeticgourmet.com/diabetic-recipe/quesadillas
Ingredients
1 cup shredded Mexican Cheddar, Monterey Jack, Pepper Jack, or brick cheese
1 green onion, minced
1-3 tablespoons canned chopped green chilies (to taste)
4 8-inch flour tortillas
Chunky salsa, for topping or dip
Directions
In a medium bowl, toss together the cheese, green onion, and chilies; set aside.
Spray a medium skillet with nonstick cooking spray and place over medium heat.
When hot, add 1 tortilla and sprinkle it with one-fourth of the cheese mixture.
When the cheese begins to melt, about 1 minute, fold the tortilla in half.
Continue cooking until lightly browned and crisp on both sides, about 1 minute.
Transfer to a cutting board.
Repeat with the remaining tortillas and filling.
Cut into 4 wedges with a knife or pizza cutter and serve immediately with the salsa.
Nutritional Information Per Serving: Calories: 134; Fat: 6 g; Fiber: 1 g; Sodium: 211 mg; Cholesterol: 12 mg; Protein: 6 g; Carbohydrates: 14 g; Sugars: 1 g
Diabetic Exchanges: 1 Starch, 1 Fat
SWANSON® RISOTTO
This came from the infamous long-since-forgotten emailing list, but apparently whoever sent it to the list got it from Campbell's Kitchen, as it begins, “Try this easy, delicious recipe from Campbell's Kitchen,” and attributes it to Swanson's Simply Delicious Cookbook.
Prep Time: 5 minutes; Cooking Time: 30 minutes; Serves: 6
Ingredients
1 cup uncooked regular long-grain white rice OR Arborio Rice
1 clove garlic, minced
4 cups Swanson® Chicken Broth
Generous dash pepper
1 tbsp. grated Parmesan cheese
Directions
Cook rice and garlic in nonstick saucepan 2 min. or until rice is browned, stirring.
Add 1/2 cup broth and cook until broth is absorbed, stirring. Add remaining broth 1/2 cup at a time, stirring until all the broth is absorbed and rice is done and creamy, about 25 min.
Add pepper and cheese.
QUICK AND EASY BEEF STROGANOFF WITH NOODLES
This yummy recipe is from Diana Rattray on The Spruce Eats. Diana wrote, “This beef stroganoff is an easy variation on the famous dish. Condensed soup is mixed with sour cream and a little ketchup to make the easy, flavorful sauce for this beef Stroganoff.
“Lean strips of steak are served with the delicious sauce over hot cooked noodles. Add a salad and crusty bread for a satisfying, tasty family meal.
“Beef Stroganoff is a Russian dish which was originally made with some sour cream but no mushrooms or onions. As with many popular dishes, different cooks and cultures add their own variations. The most common US version is made with strips of tender beef, sour cream, onions, and mushrooms, served over noodles or rice.”
Total: 30 mins; Prep: 15 mins; Cook: 15 mins; Yield: 4 Servings
To view this online, click here.
Ingredients
8 ounces egg noodles
1 pound lean thin steak, cut in thin strips
1 tablespoon
1 medium onion, sliced
1 clove garlic, minced
1 can (10 3/4 ounces) cream of mushroom soup
1 cup sour cream
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 can (4 ounces) mushrooms, undrained
1 tablespoon butter
Directions
Bring a large pot of salted water to a boil. Add the egg noodles and cook following the package directions. Drain well.
Meanwhile, heat the oil in a skillet or saute pan over medium heat. Add the steak and cook, stirring, until the meat is browned. Add onion and cook just until the onion is tender. Add the garlic and cook, stirring, for 1 minute longer.
Combine soup, sour cream, ketchup, Worcestershire sauce, and mushrooms with liquid; stir to blend. Pour over the meat and heat through. Do not boil.
Toss the hot cooked noodles with the butter.
Arrange the noodles on plates; top with some of the steak and sauce, or serve the noodles family-style in a large bowl with the steak and sauce in a serving bowl or chafing dish.
CINNAMON BAKED DOUGHNUTS
This is from Ina Garten of the Food Network show, Barefoot Contessa.
Level: Easy; Total: 35 min; Active: 15 min; Yield: 12 doughnuts
To view this online, click here.
Ingredients
Baking spray with flour, such as Baker's Joy
2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 extra-large egg, lightly beaten
1 1/4 cups whole milk
2 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract
For the topping:
8 tablespoons (1 stick) unsalted butter
1/2 cup sugar
1/2 teaspoon ground cinnamon
Directions
Preheat the oven to 350 degrees. Spray 2 doughnut pans well.
Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.
Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.
For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.
Taco Tuesday
I absolutely love tacos, so I have no problem with Taco Tuesday. Here are six yummy taco recipes to help you through the day, including Chicken Chili Tacos and Middle-School Tacos. Enjoy!
GRILLED STEAK TACOS WITH CHERRY TOMATO-AVOCADO SALSA
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “In this supremely summery taco recipe, chile-rubbed grilled steak is topped with a spicy tomato-avocado salsa before being rolled into warm corn tortillas. Grilling the onions, garlic and jalapeño for the salsa adds a concentrated sweetness, while lime zest keeps everything sharp and bright. If you don’t have access to a grill, feel free to use your broiler.”
Yield: 8 servings
To view this online, click here.
Ingredients
For the Steak:
2 teaspoons kosher salt
2 1/2 teaspoons New Mexican or other mild chile powder
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cumin
1 large garlic clove, finely grated or minced
Finely grated zest of 1 lime (cut lime into wedges for serving)
2 1/2 pounds skirt steak (usually 2 steaks)
For the Salsa:
1 white onion, peeled and sliced into 1-inch-thick slices
2 large garlic cloves, unpeeled
2 jalapeños
1 quart cherry tomatoes, quartered
1 avocado, diced
1/4 cup chopped cilantro leaves and stems
2 teaspoons fresh lime juice, more to taste
3/4 teaspoon kosher salt, more to taste
Corn or flour tortillas, for serving
Sliced radishes, for serving
Mexican crema or sour cream, for serving (optional)
Preparation
Prepare the steak: In a small bowl, mix together the salt, chile powder, coriander, cumin, garlic and lime zest. Rub mixture all over the steaks, cover and refrigerate for at least 1 hour or preferably overnight.
Prepare the salsa: Light the grill or heat to medium-high (or heat the broiler). Grill onion, garlic and 1 jalapeño until tender and charred on all sides, 5 to 10 minutes (or place on a broiler pan and broil). Remove from heat until cool enough to handle, then roughly chop onions, peel garlic and remove seeds and stem from jalapeño.
Transfer grilled onion, garlic and jalapeño to a blender or mini food processor. Halve the fresh jalapeño and seed it, if desired, then add it to the blender. Process to a chunky paste. Scrape into a serving bowl and toss with tomatoes, avocado, cilantro, lime juice and salt.
Add more charcoal to the grill, if needed, and grill the steaks until done to taste, about 2 minutes per side for rare (or broil). Let meat rest on a cutting board covered with foil for at least 7 minutes. Meanwhile, grill or broil the tortillas until warm.
To serve, slice the meat across the grain, and serve with the warm tortillas, radishes, lime wedges, salsa and crema. Let people assemble their own tacos at the table.
GRILLED PORTABELLA AND POBLANO TACOS
This is from Food.com. Makes 4 servings.
To view this online, click here.
Ingredients
Pico de Gallo
2 roma tomatoes, diced
1/2 small red onion, finely diced
1/4 cup chopped fresh cilantro
1 finely minced garlic clove
1 pinch salt
2 teaspoons lime juice
Grilled Portabella Filling
4 medium portabella mushrooms or 1 lb portabella mushroom
1 small red onion, cut into thick slices
1 teaspoon canola oil
salt and pepper
1 whole poblano chile
2 tablespoons olive oil
1 teaspoon lime juice
1⁄2 teaspoon dried chipotle powder
Assembly and Toppings
8 small corn tortillas, warmed
guacamole
fresh cilantro stem
lime wedge
monterey jack cheese (Shredded) or cheddar cheese (Shredded)
Directions
Preheat a lightly oiled grill on medium-high heat.
While the grill is heating up, prepare the pico de gallo. In a small mixing bowl, combine tomatoes, onion, cilantro, garlic, salt and lime juice. Set aside.
Next, prepare the grilled portabella filling. Remove the stems from the portabellas, and discard. Using a spoon, scrape out the dark gills from the underside of the mushroom caps.
Lightly brush the portabellas and the onions on both sides with canola oil, and sprinkle generously with salt and pepper.
Arrange the mushrooms, onion, and poblano on the hot grill, and cook for 5-6 minutes per side or until the mushrooms are softened and the onion is lightly charred. Remove from heat and transfer to a cutting board.
Remove the stem and seeds from the poblano, and discard. Cut the poblano and the portabellas into thin strips, and roughly chop the onion. Transfer to a mixing bowl and toss with lime juice and chipotle powder until well coated.
To assemble, arrange 2 tortillas per plate, and divide the mushroom filling evenly between them. Serve with pico de gallo and bowls of the different toppings so that everyone can garnish their tacos as they please.
GRILLED VEGETABLE AND BLACK BEAN FAJITAS
This yummy recipe is from The Scrumptious Pumpkin.
Total Time: 35 minutes; Prep Time: 25 minutes; Cook Time: 10 minutes; Yield: 12 fajitas, 6 servings (2 fajitas per serving; Difficulty: Easy
To view this online, click here
Ingredients
For the Grilled Vegetable and Black Bean Fajitas:
1 onion, thinly sliced
1 bell pepper, thinly sliced
1 organic zucchini, halved lengthwise and thinly sliced
16 ounces organic black beans, drained and thoroughly rinsed
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried oregano
3/4 teaspoons cumin
3/4 teaspoons chili powder
3 tablespoons extra virgin olive oil
Fresh Homemade Salsa (recipe below)
1 avocado, pitted, peeled, and sliced
12 organic whole wheat tortillas
Salt
For the Fresh Homemade Salsa:
1 large tomato, diced
1/4 cup green onions (scallions), chopped
1 clove garlic, minced
1/2 jalapeño, seeded and finely diced
3 tablespoons fresh cilantro, chopped
1 lime, freshly squeezed
Salt
Instructions
For the Grilled Vegetable and Black Bean Fajitas:
Prepare the grill for 375 degrees F.
Layer first the onion, then the bell pepper, and finally the zucchini on a grill vegetable basket. Season with salt. Cook for about 8 minutes, or until vegetables are softened. Add the black beans to the basket, season with additional salt, and cook about 2 minutes more, or until beans are heated through.
Meanwhile, as vegetables are cooking, prepare the spice mixture. To a large mixing bowl, add garlic powder, onion powder, oregano, cumin, and chili powder. Season with a pinch of salt. Slowly whisk in extra virgin olive oil until well combined.
Immediately after removing the basket from the grill, pour the still-hot vegetables and beans into the mixing bowl. Stir and combine until the seasonings have melted into the vegetables and everything is well coated with oil.
Spoon the vegetable-black bean mixture onto whole wheat tortillas. Top with heaping spoonfuls of Fresh Homemade Salsa (recipe below) and slices of avocado. Roll up tortillas, and serve.
For the Fresh Homemade Salsa:
To a mixing bowl, add the tomato, green onion, garlic, jalapeño, and cilantro. Add the lime juice and season with salt. Stir until all ingredients are well combined.
Storage: refrigerate salsa in a covered, airtight container.
CHICKEN CHILI TACOS
This is from the TODAY Show Recipes e-newsletter. Prep Time: 10 minutes; Servings: 4.
To view this online, click here.
Ingredients
6 boneless, skinless chicken thighs
1 1/2 cups prepared pico de gallo or salsa
1/4 cup fresh lime juice (about 1 1/2 limes)
2 teaspoons cumin seeds, lightly toasted
2 cloves garlic. minced
1/4 cup chopped fresh cilantro
12 taco shells (crisp or soft/flour or corn)
Preparation
Place the chicken, pico de gallo or salsa, lime juice, cumin seeds and garlic in a slow cooker and stir to combine. Cover and cook on low for 6 hours. (You can also cook on high for 3 hours.)
Allow to cool a bit. Scoop the chicken out with a big slotted spoon and place it in a large serving bowl. Use two forks to pull the meat apart. The chicken will shred easily. Stir in some cooking juice from the pot and top with the cilantro.
Place the shredded chicken, your taco shells and desired fixings on the table and let everyone put together their perfect taco.
MIDDLE-SCHOOL TACOS
This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Here is a taste of a time when Mexican food was not as widely available in the United States as it is today, when parents and sports bars looked for food to serve children and those who eat like them, when the combination of crunch and fat and silk was divine. It still can be, if you avoid the taco kits of yore and make your own picadillo, then put it in hard-shell tacos and top how you like. For those who want to avoid prefabricated taco shells, make a form out of aluminum foil, fry fresh corn tortillas in shimmering neutral oil and then allow them to cool into shape on their aluminum saddle. Taco night. You can’t eat just two.”
Serves 6; Time: 30 minutes.
This was featured in “The Case for Hard-Shell Tacos” and can be viewed online here.
Ingredients
2 tablespoons neutral oil, like canola, peanut or grapeseed
1 medium-size yellow onion, peeled and diced
4 cloves garlic, peeled and minced
2 pounds ground beef
2 tablespoons chile powder
1 tablespoon ground cumin
2 teaspoons kosher salt, or to taste
2 teaspoons freshly ground black pepper, to taste
2 teaspoons cornstarch
2 teaspoons smoked paprika (or substitute hot or sweet paprika)
1 teaspoon crushed red-pepper flakes, or to taste
1 cup chicken broth or beef broth, low-sodium if store-bought
12-18 hard taco shells
Toppings: grated cheese, sliced jalapeños, chopped tomatoes, shredded lettuce, sour cream, guacamole, etc.
Preparation
Place a large skillet over medium-high heat, and add the oil. When it begins to shimmer, add the onion, and cook until softened and starting to brown, approximately 5 to 7 minutes.
Add the garlic, and cook for a minute or so to soften, and then the ground beef. Cook until the beef is starting to brown, stirring and chopping with a spoon to break up the meat, approximately 5 to 7 minutes. Pour off excess fat, leaving only a tablespoon or two in the pan.
Heat oven to 325. Add the chile powder, cumin, salt, pepper, cornstarch, paprika and red-pepper flakes, and stir to combine. Add the broth, stir, bring to a simmer and cook uncovered until the sauce has thickened slightly, approximately 4 to 5 minutes.
As sauce cooks, place taco shells on a sheet pan, and toast in oven until they are crisp and smell nutty. Serve a few tablespoons of meat in each taco, along with whatever toppings you like.
CHEESY TACO MEATLOAF
This comes from Campbell’s Kitchen, begins, “It takes just 10 minutes and a few ingredients to put together this scrumptious meatloaf...and when it comes out of the oven you've got two family favorites, tacos and meatloaf, combined into one tasty dish!”
Prep Time: 10 minutes; Total Time: 1 hour 16 minutes; Serves: 8 people
To view this online, go to https://www.campbells.com/kitchen/recipes/cheesy-taco-meatloaf/.
Ingredients
2 pounds ground beef
1 jar (16 ounces) Pace® Chunky Salsa - Mild or Pace® Picante Sauce - Medium
1 1/2 ounces tortilla chips, crushed (about 1/2 cup)
1 egg
1 teaspoon chili powder
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup shredded Cheddar cheese
Directions
Set the oven to 350°F. Thoroughly mix the beef, 1 cup salsa, tortilla chips, egg, chili powder, salt and black pepper in a large bowl. Place the beef mixture into a 3-quart shallow baking pan and shape into an 9x4-inch loaf.
Bake for 1 hour or until the meatloaf is cooked through.
Spread the remaining salsa over the meatloaf and sprinkle with the cheese. Bake for 5 minutes or until the cheese is melted.
GRILLED STEAK TACOS WITH CHERRY TOMATO-AVOCADO SALSA
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “In this supremely summery taco recipe, chile-rubbed grilled steak is topped with a spicy tomato-avocado salsa before being rolled into warm corn tortillas. Grilling the onions, garlic and jalapeño for the salsa adds a concentrated sweetness, while lime zest keeps everything sharp and bright. If you don’t have access to a grill, feel free to use your broiler.”
Yield: 8 servings
To view this online, click here.
Ingredients
For the Steak:
2 teaspoons kosher salt
2 1/2 teaspoons New Mexican or other mild chile powder
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cumin
1 large garlic clove, finely grated or minced
Finely grated zest of 1 lime (cut lime into wedges for serving)
2 1/2 pounds skirt steak (usually 2 steaks)
For the Salsa:
1 white onion, peeled and sliced into 1-inch-thick slices
2 large garlic cloves, unpeeled
2 jalapeños
1 quart cherry tomatoes, quartered
1 avocado, diced
1/4 cup chopped cilantro leaves and stems
2 teaspoons fresh lime juice, more to taste
3/4 teaspoon kosher salt, more to taste
Corn or flour tortillas, for serving
Sliced radishes, for serving
Mexican crema or sour cream, for serving (optional)
Preparation
Prepare the steak: In a small bowl, mix together the salt, chile powder, coriander, cumin, garlic and lime zest. Rub mixture all over the steaks, cover and refrigerate for at least 1 hour or preferably overnight.
Prepare the salsa: Light the grill or heat to medium-high (or heat the broiler). Grill onion, garlic and 1 jalapeño until tender and charred on all sides, 5 to 10 minutes (or place on a broiler pan and broil). Remove from heat until cool enough to handle, then roughly chop onions, peel garlic and remove seeds and stem from jalapeño.
Transfer grilled onion, garlic and jalapeño to a blender or mini food processor. Halve the fresh jalapeño and seed it, if desired, then add it to the blender. Process to a chunky paste. Scrape into a serving bowl and toss with tomatoes, avocado, cilantro, lime juice and salt.
Add more charcoal to the grill, if needed, and grill the steaks until done to taste, about 2 minutes per side for rare (or broil). Let meat rest on a cutting board covered with foil for at least 7 minutes. Meanwhile, grill or broil the tortillas until warm.
To serve, slice the meat across the grain, and serve with the warm tortillas, radishes, lime wedges, salsa and crema. Let people assemble their own tacos at the table.
GRILLED PORTABELLA AND POBLANO TACOS
This is from Food.com. Makes 4 servings.
To view this online, click here.
Ingredients
Pico de Gallo
2 roma tomatoes, diced
1/2 small red onion, finely diced
1/4 cup chopped fresh cilantro
1 finely minced garlic clove
1 pinch salt
2 teaspoons lime juice
Grilled Portabella Filling
4 medium portabella mushrooms or 1 lb portabella mushroom
1 small red onion, cut into thick slices
1 teaspoon canola oil
salt and pepper
1 whole poblano chile
2 tablespoons olive oil
1 teaspoon lime juice
1⁄2 teaspoon dried chipotle powder
Assembly and Toppings
8 small corn tortillas, warmed
guacamole
fresh cilantro stem
lime wedge
monterey jack cheese (Shredded) or cheddar cheese (Shredded)
Directions
Preheat a lightly oiled grill on medium-high heat.
While the grill is heating up, prepare the pico de gallo. In a small mixing bowl, combine tomatoes, onion, cilantro, garlic, salt and lime juice. Set aside.
Next, prepare the grilled portabella filling. Remove the stems from the portabellas, and discard. Using a spoon, scrape out the dark gills from the underside of the mushroom caps.
Lightly brush the portabellas and the onions on both sides with canola oil, and sprinkle generously with salt and pepper.
Arrange the mushrooms, onion, and poblano on the hot grill, and cook for 5-6 minutes per side or until the mushrooms are softened and the onion is lightly charred. Remove from heat and transfer to a cutting board.
Remove the stem and seeds from the poblano, and discard. Cut the poblano and the portabellas into thin strips, and roughly chop the onion. Transfer to a mixing bowl and toss with lime juice and chipotle powder until well coated.
To assemble, arrange 2 tortillas per plate, and divide the mushroom filling evenly between them. Serve with pico de gallo and bowls of the different toppings so that everyone can garnish their tacos as they please.
GRILLED VEGETABLE AND BLACK BEAN FAJITAS
This yummy recipe is from The Scrumptious Pumpkin.
Total Time: 35 minutes; Prep Time: 25 minutes; Cook Time: 10 minutes; Yield: 12 fajitas, 6 servings (2 fajitas per serving; Difficulty: Easy
To view this online, click here
Ingredients
For the Grilled Vegetable and Black Bean Fajitas:
1 onion, thinly sliced
1 bell pepper, thinly sliced
1 organic zucchini, halved lengthwise and thinly sliced
16 ounces organic black beans, drained and thoroughly rinsed
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried oregano
3/4 teaspoons cumin
3/4 teaspoons chili powder
3 tablespoons extra virgin olive oil
Fresh Homemade Salsa (recipe below)
1 avocado, pitted, peeled, and sliced
12 organic whole wheat tortillas
Salt
For the Fresh Homemade Salsa:
1 large tomato, diced
1/4 cup green onions (scallions), chopped
1 clove garlic, minced
1/2 jalapeño, seeded and finely diced
3 tablespoons fresh cilantro, chopped
1 lime, freshly squeezed
Salt
Instructions
For the Grilled Vegetable and Black Bean Fajitas:
Prepare the grill for 375 degrees F.
Layer first the onion, then the bell pepper, and finally the zucchini on a grill vegetable basket. Season with salt. Cook for about 8 minutes, or until vegetables are softened. Add the black beans to the basket, season with additional salt, and cook about 2 minutes more, or until beans are heated through.
Meanwhile, as vegetables are cooking, prepare the spice mixture. To a large mixing bowl, add garlic powder, onion powder, oregano, cumin, and chili powder. Season with a pinch of salt. Slowly whisk in extra virgin olive oil until well combined.
Immediately after removing the basket from the grill, pour the still-hot vegetables and beans into the mixing bowl. Stir and combine until the seasonings have melted into the vegetables and everything is well coated with oil.
Spoon the vegetable-black bean mixture onto whole wheat tortillas. Top with heaping spoonfuls of Fresh Homemade Salsa (recipe below) and slices of avocado. Roll up tortillas, and serve.
For the Fresh Homemade Salsa:
To a mixing bowl, add the tomato, green onion, garlic, jalapeño, and cilantro. Add the lime juice and season with salt. Stir until all ingredients are well combined.
Storage: refrigerate salsa in a covered, airtight container.
CHICKEN CHILI TACOS
This is from the TODAY Show Recipes e-newsletter. Prep Time: 10 minutes; Servings: 4.
To view this online, click here.
Ingredients
6 boneless, skinless chicken thighs
1 1/2 cups prepared pico de gallo or salsa
1/4 cup fresh lime juice (about 1 1/2 limes)
2 teaspoons cumin seeds, lightly toasted
2 cloves garlic. minced
1/4 cup chopped fresh cilantro
12 taco shells (crisp or soft/flour or corn)
Preparation
Place the chicken, pico de gallo or salsa, lime juice, cumin seeds and garlic in a slow cooker and stir to combine. Cover and cook on low for 6 hours. (You can also cook on high for 3 hours.)
Allow to cool a bit. Scoop the chicken out with a big slotted spoon and place it in a large serving bowl. Use two forks to pull the meat apart. The chicken will shred easily. Stir in some cooking juice from the pot and top with the cilantro.
Place the shredded chicken, your taco shells and desired fixings on the table and let everyone put together their perfect taco.
MIDDLE-SCHOOL TACOS
This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Here is a taste of a time when Mexican food was not as widely available in the United States as it is today, when parents and sports bars looked for food to serve children and those who eat like them, when the combination of crunch and fat and silk was divine. It still can be, if you avoid the taco kits of yore and make your own picadillo, then put it in hard-shell tacos and top how you like. For those who want to avoid prefabricated taco shells, make a form out of aluminum foil, fry fresh corn tortillas in shimmering neutral oil and then allow them to cool into shape on their aluminum saddle. Taco night. You can’t eat just two.”
Serves 6; Time: 30 minutes.
This was featured in “The Case for Hard-Shell Tacos” and can be viewed online here.
Ingredients
2 tablespoons neutral oil, like canola, peanut or grapeseed
1 medium-size yellow onion, peeled and diced
4 cloves garlic, peeled and minced
2 pounds ground beef
2 tablespoons chile powder
1 tablespoon ground cumin
2 teaspoons kosher salt, or to taste
2 teaspoons freshly ground black pepper, to taste
2 teaspoons cornstarch
2 teaspoons smoked paprika (or substitute hot or sweet paprika)
1 teaspoon crushed red-pepper flakes, or to taste
1 cup chicken broth or beef broth, low-sodium if store-bought
12-18 hard taco shells
Toppings: grated cheese, sliced jalapeños, chopped tomatoes, shredded lettuce, sour cream, guacamole, etc.
Preparation
Place a large skillet over medium-high heat, and add the oil. When it begins to shimmer, add the onion, and cook until softened and starting to brown, approximately 5 to 7 minutes.
Add the garlic, and cook for a minute or so to soften, and then the ground beef. Cook until the beef is starting to brown, stirring and chopping with a spoon to break up the meat, approximately 5 to 7 minutes. Pour off excess fat, leaving only a tablespoon or two in the pan.
Heat oven to 325. Add the chile powder, cumin, salt, pepper, cornstarch, paprika and red-pepper flakes, and stir to combine. Add the broth, stir, bring to a simmer and cook uncovered until the sauce has thickened slightly, approximately 4 to 5 minutes.
As sauce cooks, place taco shells on a sheet pan, and toast in oven until they are crisp and smell nutty. Serve a few tablespoons of meat in each taco, along with whatever toppings you like.
CHEESY TACO MEATLOAF
This comes from Campbell’s Kitchen, begins, “It takes just 10 minutes and a few ingredients to put together this scrumptious meatloaf...and when it comes out of the oven you've got two family favorites, tacos and meatloaf, combined into one tasty dish!”
Prep Time: 10 minutes; Total Time: 1 hour 16 minutes; Serves: 8 people
To view this online, go to https://www.campbells.com/kitchen/recipes/cheesy-taco-meatloaf/.
Ingredients
2 pounds ground beef
1 jar (16 ounces) Pace® Chunky Salsa - Mild or Pace® Picante Sauce - Medium
1 1/2 ounces tortilla chips, crushed (about 1/2 cup)
1 egg
1 teaspoon chili powder
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup shredded Cheddar cheese
Directions
Set the oven to 350°F. Thoroughly mix the beef, 1 cup salsa, tortilla chips, egg, chili powder, salt and black pepper in a large bowl. Place the beef mixture into a 3-quart shallow baking pan and shape into an 9x4-inch loaf.
Bake for 1 hour or until the meatloaf is cooked through.
Spread the remaining salsa over the meatloaf and sprinkle with the cheese. Bake for 5 minutes or until the cheese is melted.
Monday, October 21, 2024
Double-Post Monday
Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include Adam Richman's Flavor Bomb Steak Chili and Heartburn-Friendly Chicken Pot Pie. Enjoy!
JOOK
This is from Mark Bittman in The New York Times cooking e-newsletter. He wrote, “I first encountered jook, also known as congee, in Hong Kong at dawn after a very long night. I was steered to an anonymous little place, where, I am quite sure, I was not the only person with a headache. It was there that I discovered that this savory Chinese rice porridge was among the world's best breakfasts, especially after a night of indulgence.
“It is transcendent stuff. You might think of it as Chinese risotto, though infinitely less pretentious. It is delightfully creamy, forgiving in its preparation and variable beyond belief.”
Time 2hours 30 minutes; Yield: 6 servings.
This was featured in “The Minimalist; From China, Hangover Help”, and can be viewed online at https://cooking.nytimes.com/recipes/1839-jook.
Ingredients
1 cup short-grain rice
2 cups chicken stock, preferably homemade, or water
1 3-inch piece of ginger, peeled and minced
1/4 pound slab bacon, optional
Soy sauce or salt to taste
1/4 cup crispy cooked bacon, minced, optional
1/4 cup minced scallions
1/2 cup roasted peanuts, optional
Sesame oil for drizzling, optional
Preparation
Wash rice, and put it in a stock pot with chicken stock or water. Place over high heat until stock boils, then add about 4 cups water. Bring to a boil, and turn heat to low. Partly cover pot, simmer for about 1 1/2 hours, stirring occasionally and adding water as necessary (probably about 2 cups more).
Add ginger and slab bacon, and simmer for an hour more or so. Jook should have a porridgelike consistency. If it becomes very thick, add water. When done, jook will be soupy and creamy, like loose oatmeal.
Remove slab bacon, and serve jook in individual bowls. Season with salt or soy sauce, then garnish with minced bacon, scallions and peanuts. Drizzle with sesame oil if desired.
MUSHROOM POTPIE
This is from Alexa Weibel, also in The New York Times cooking e-newsletter. Alexa wrote, “Dried porcini mushrooms and caramelized fresh mushrooms give this dish plenty of deep, earthy flavor. Sweet parsnips, garlicky kale, carrots and potatoes round out the mushroom filling, but if those don’t suit you, the filling is fully flexible. Substitute butternut squash, celery root or just about any root vegetable for the carrots, parsnips and potatoes. The entire dish cooks in a large ovenproof skillet, but you could also transfer the filling to buttered ramekins for individual pies, or divide the mixture between two 8-inch pie dishes for two separate pies. Rich and creamy, it feeds a crowd, and can easily be prepared in advance: Refrigerate the cooked filling overnight, then warm it on the stovetop, assemble and bake. The results justify the effort.”
Yield: 6 servings; Time: 1 1/2 hours.
To view this online, go to https://cooking.nytimes.com/recipes/1020731-mushroom-potpie.
Ingredients
1/2 cup dried porcini mushrooms (1/2 ounce)
4 tablespoons olive oil, plus more as needed
1/2 pound fresh oyster mushrooms, torn into separate pieces (or shiitake mushrooms, stemmed and halved)
Kosher salt and black pepper
1/2 pound cremini mushrooms, stemmed and quartered (or cut into sixths if large)
4 tablespoons unsalted butter
1 large yellow onion, finely chopped
1/4 pound lacinato kale, stemmed, leaves thinly sliced crosswise
4 garlic cloves, chopped
1 tablespoon fresh thyme leaves
2 teaspoons chopped fresh rosemary
1/4 cup all-purpose flour, plus more for dusting
1 1/2 cups chicken or vegetable stock
3/4 cup heavy cream
1 cup diced peeled carrots (from 2 medium carrots, cut into 1/2-inch pieces)
1 cup diced peeled parsnips (from 2 medium parsnips, cut into 1/2-inch pieces)
1 cup diced red potatoes (from 2 small potatoes, cut into 1/2-inch pieces)
1 (14- to 16-ounce) package puff pastry, thawed
1 large egg
Preparation
Heat oven to 425 degrees. Bring 2 cups of water to boil in a small pot. Place the porcini mushrooms in a medium bowl and pour the boiling water on top; set aside to soak and soften.
Meanwhile, in a large (12-inch) ovenproof skillet, heat 2 tablespoons oil over medium-high. Working in two batches so the mushrooms brown evenly, add half the oyster mushrooms, season with salt and pepper and cook, undisturbed, until browned underneath, about 3 minutes. Stir the mushrooms, then continue to cook until browned all over, about 3 minutes. Transfer to a medium bowl. Repeat with 2 tablespoons oil and the remaining oyster mushrooms; transfer them to the medium bowl. Add another 2 tablespoons oil, then add the cremini mushrooms, season with salt and pepper and cook, stirring occasionally, until browned and tender, 6 to 8 minutes, lowering the heat as needed to avoid burning. Transfer to the bowl.
Reduce the heat to medium and add the butter to the skillet. Once the butter is melted, add the onion and cook until starting to soften, about 5 minutes. Add the kale, garlic, thyme and rosemary, season with salt and pepper and cook, stirring occasionally, until softened, about 3 minutes, adding 1 to 2 tablespoons oil if the pan seems dry. Sprinkle with the flour and cook, stirring, until flour is dispersed and lightly toasted, 2 minutes.
Stirring constantly, gradually add the stock, cream and 3/4 cup of the liquid from the soaking porcini mushrooms. Cook over medium heat, stirring occasionally, until thickened, about 5 minutes. Remove from heat, then stir in the carrots, parsnips, potatoes, and the sautéed mushrooms and any accumulated juices. Strain the soaked porcini mushrooms, discarding any remaining liquid, then roughly chop the mushrooms and stir them into the filling. Season to taste with salt and pepper. (If making ahead, the filling can be refrigerated a day in advance; just warm it up slightly before assembling and baking.)
On a lightly dusted work surface using a lightly floured rolling pin, roll out the puff pastry into a roughly 14-inch circle. Transfer to the top of the skillet, allowing slight overhang, folding under and pinching any overhang just below the rim of the skillet. In a small bowl, whisk the egg with 1 teaspoon water. Lightly brush the egg wash over the top of the puff pastry, then cut 5 (2-inch) slits into the puff pastry, starting near the center and radiating outward, like the rays of the sun, or create a stripe or crisscross pattern in the puff pastry by gently scoring it with a paring knife without fully cutting through. Crimp the edges using the tines of a fork, if desired.
Set the skillet on top of an aluminum foil-lined baking sheet and transfer to the middle rack of the oven. Bake until the puff pastry is puffed and golden, about 30 minutes. Let sit 10 minutes before serving.
HEARTBURN-FRIENDLY CHICKEN POT PIE
This is from Sharon Gillson, who wrote for Verywell Health. Sharon wrote, "This delicious and indulgent chicken pot pie recipe is made from scratch with heartburn-friendly ingredients, including skinless chicken breasts and skim milk.
"Foods with a high-fat content are typically the culprit affecting those with heartburn. This low-fat recipe puts chicken pot pie back on the menu."
Prep Time: 15 minutes; Cook Time: 40 minutes; Total Time: 55 minutes; Servings: 4
To view this online, click here.
Note: Check out the More About Chicken Pot Pie and Pot Pie History at the end of the recipe; they're from Sharon.
Ingredients
1 pound boneless, skinless chicken breasts
1/2 teaspoon salt
1 tablespoon olive oil
1 cup frozen carrots, thawed and drained
1 cup frozen peas, thawed and drained
1 (14.75-ounce) can cream-style corn
3/4 cup skim milk, divided into 1/4 cup and 1/2 cup portions
1 cup biscuit mix
Directions
Heat oven to 400 degrees F.
Cut chicken breasts into 1-inch cubes and season with 1/2 teaspoon salt.
Heat 1 tablespoon olive oil or vegetable oil in a skillet over medium-high heat.
Add the 1 pound of salted chicken breast cubes and cook for 8 minutes, stirring occasionally, or until browned.
Place chicken into a 3-quart baking dish, and add 1 cup frozen, thawed and drained carrots, 1 cup.
Cover and bake for 25 minutes.
In a mixing bowl combine 1 cup biscuit mix and remaining 1/2 cup of skim milk. Stir until a soft dough forms.
Remove baking dish from oven and uncover.
Spoon dough onto chicken and vegetables with a tablespoon and spread evenly to cover entire surface of chicken mixture.
Bake uncovered for 10 minutes, or until the biscuits are golden brown.
More About Chicken Pot Pie
“Chicken pot pie is comfort food at its best. It's the perfect vehicle for leftover roast or grilled chicken and vegetables mixed with gravy or sauce. Where one can get into trouble is the crust. Typically, high-fat pie dough or puffed pastry crusts are used, which can cause problems for heartburn sufferers. This recipe is a lighter version.”
Pot Pie History
“Meat pot pies go back to the Roman Empire where they were served at lavish banquets, sometimes with live birds under the crust (remember "four and twenty blackbirds baked in a pie"?).
“16th-century English gentry continued the custom of meat pies made with pork, lamb, game, and birds. This meat pie craze spread to the New World with early settlers who eventually took them to the West where they have become firmly entrenched in the U.S. culinary repertoire.
“Some say English pasties, favored by Cornish tin miners, is actually a portable version of a classic pot pie. You decide.”
ADAM RICHMAN'S FLAVOR BOMB STEAK CHILI
This comes from Adam Richman on Today's website. Adam wrote, "My local bar in Brooklyn, New York hosts a chili cook-off every Super Bowl. One year, a guy brought in chili with chunks of steak in it instead of the traditional ground beef. Even though his chili didn't win, the texture alone, even the novelty of having huge chunks of steak in it, made his stand out. Plus, with the sweetness and richness of the flavors created by the combination of cocoa, oyster sauce, coffee and the umami bomb that is Maggi seasoning, this chili will be one that people will remember for a long time.
“Technique tip: if you see her any meat with very savory seasonings, make sure to deglaze the bottom of the pan with stock, alcohol or some kind of liquid to create a depth of flavor. For a slightly thicker chili, you can stir in 1 to 2 tablespoons of corn flour.
“Swap option: You can use serrano chilies instead of jalapeños or a combination of both. You can also add 5-8 drops of liquid smoke."
Prep Time: 30 minutes; Cook Time: 2 hours; Servings: 6 - 8
To view this online, go to https://www.today.com/recipes/adam-richman-s-flavor-bomb-steak-chili-recipe-t172165.
Ingredients
Extra-virgin olive oil
1 1/2 pounds of beef for stew, cut into roughly 1-inch chunks
Kosher salt and freshly ground black pepper
1 large white onion, chopped
4 cloves garlic, roughly smashed and chopped
3 jalapeños, two of them chopped and seeded, one of them only chopped, retaining seeds for extra heat
2 1/2 teaspoons dried oregano
1 tablespoon dried onion flakes
2 teaspoons chili powder
2 teaspoons smoked paprika
1 teaspoon cumin
1 teaspoon coriander
3 1/2 tablespoons oyster sauce
5 tablespoons tomato paste
Two 32-ounce containers beef stock
Two 15-ounce cans kidney beans, drained and rinsed with cool water
One 10-ounce can chopped tomatoes
2 1/2 tablespoons unsweetened cocoa
1 cup strong black coffee
To serve
Shredded Monterey Jack cheese
Crumbled cornbread
Sliced jalapeños
Sour cream or Greek yogurt
Preparation
Preheat a Dutch oven over medium-high heat with 2-3 tablespoons of oil.
Liberally season the steak with salt and pepper. Working in batches, sear the cubes of meat completely on all sides. Use tongs to place meat and don't overcrowd pan. When they are browned, remove meat from Dutch oven using tongs and let it rest on a towel-lined plate.
Add a little bit more oil to the Dutch oven, and then add the onion, garlic and jalapeños.
When the onion begins to soften add all the spices. Stir thoroughly. After about 1-2 minutes, add the oyster sauce and the tomato paste. Stir thoroughly.
After cooking for roughly 2 minutes, add all the beef stock and stir, making sure you scrape all of the caramelized bits of oyster sauce, spices and tomato paste off the bottom of the pan.
Then add the beans, tomatoes, cocoa, coffee and reserved beef. Stir to combine thoroughly and reduce heat to low bringing the mixture to a simmer. Cover, and cook for two hours or until desired consistency is achieved.
Serve hot with the garnishes of your choice.
GROUND BEEF CASSEROLE WITH POTATOES AND CHEESE
This yumminess comes from Diana Rattray on The Spruce Eats. Diana wrote, “Corn, tomatoes, and potatoes and cheese make this ground beef casserole a whole meal. The casserole is similar to a cottage pie or this crockpot Chinese pie.
“If your ground beef is not extra lean you might want to brown it first. See the tips for instructions.”
Prep Time: 20 minutes; Cook Time: 75 minutes; Total Time: 95 minutes; Yield: Serves 6.
To view this online, click here.
Ingredients
1 pound extra-lean ground beef (90% or better)*
1 cup chopped onion
1 can (14 1/2 ounces) diced tomatoes
2 teaspoons Worcestershire sauce
2 teaspoons salt
1 1/2 cups corn kernels or 1 can (15 ounces), drained
16 ounces diced frozen hash brown potatoes, thawed, or about 3 to 4 cups mashed potato or cooked diced potato
1/4 cup flour
1 green bell pepper, chopped
4 tablespoons butter, melted
2 cups shredded sharp or mild Cheddar cheese
Directions
Combine beef, onion, tomatoes, Worcestershire sauce, and salt. In a separate bowl, combine corn, potatoes, flour, melted butter, and chopped green bell pepper.
Pat the beef mixture into a 13x9x2-inch baking pan; top with the corn and potato mixture.
Bake uncovered at 375° for 45 minutes; sprinkle with the cheese and bake ground beef casserole 15 to 20 minutes longer, or until browned and potatoes are tender.
*If the ground beef is not extra lean, you might want to brown it first. Brown the beef with the onions win a large skillet over medium heat until no longer pink. Drain well and then mix it with the tomatoes, Worcestershire sauce, and salt. Proceed with the recipe.
BEST BEEF STROGANOFF
This is from Bri22 on Food. Time: 35 minutes; Serves: 6 - 8
To view this online, click here..
Ingredients
1⁄2 cup minced onion
1 cup sour cream
1 garlic clove, minced
1⁄4 cup butter
1 lb ground beef
2 tablespoons flour
1 teaspoon salt
1⁄4 teaspoon pepper
canned mushroom stems and pieces, 2-3 cans, drained
1 (10 3/4 ounce) can cream of mushroom soup (I always use the top name brand)
1 (12 ounce) bag egg noodles, cooked
Directions
Sauté onion and garlic in butter over medium heat.
Stir in ground beef and brown stir in flour, salt, mushrooms, and pepper cook 5 minutes, then stir in soup. Simmer uncovered 10 minutes.
Stir in sour cream until heated. Serve over noodles.
JOOK
This is from Mark Bittman in The New York Times cooking e-newsletter. He wrote, “I first encountered jook, also known as congee, in Hong Kong at dawn after a very long night. I was steered to an anonymous little place, where, I am quite sure, I was not the only person with a headache. It was there that I discovered that this savory Chinese rice porridge was among the world's best breakfasts, especially after a night of indulgence.
“It is transcendent stuff. You might think of it as Chinese risotto, though infinitely less pretentious. It is delightfully creamy, forgiving in its preparation and variable beyond belief.”
Time 2hours 30 minutes; Yield: 6 servings.
This was featured in “The Minimalist; From China, Hangover Help”, and can be viewed online at https://cooking.nytimes.com/recipes/1839-jook.
Ingredients
1 cup short-grain rice
2 cups chicken stock, preferably homemade, or water
1 3-inch piece of ginger, peeled and minced
1/4 pound slab bacon, optional
Soy sauce or salt to taste
1/4 cup crispy cooked bacon, minced, optional
1/4 cup minced scallions
1/2 cup roasted peanuts, optional
Sesame oil for drizzling, optional
Preparation
Wash rice, and put it in a stock pot with chicken stock or water. Place over high heat until stock boils, then add about 4 cups water. Bring to a boil, and turn heat to low. Partly cover pot, simmer for about 1 1/2 hours, stirring occasionally and adding water as necessary (probably about 2 cups more).
Add ginger and slab bacon, and simmer for an hour more or so. Jook should have a porridgelike consistency. If it becomes very thick, add water. When done, jook will be soupy and creamy, like loose oatmeal.
Remove slab bacon, and serve jook in individual bowls. Season with salt or soy sauce, then garnish with minced bacon, scallions and peanuts. Drizzle with sesame oil if desired.
MUSHROOM POTPIE
This is from Alexa Weibel, also in The New York Times cooking e-newsletter. Alexa wrote, “Dried porcini mushrooms and caramelized fresh mushrooms give this dish plenty of deep, earthy flavor. Sweet parsnips, garlicky kale, carrots and potatoes round out the mushroom filling, but if those don’t suit you, the filling is fully flexible. Substitute butternut squash, celery root or just about any root vegetable for the carrots, parsnips and potatoes. The entire dish cooks in a large ovenproof skillet, but you could also transfer the filling to buttered ramekins for individual pies, or divide the mixture between two 8-inch pie dishes for two separate pies. Rich and creamy, it feeds a crowd, and can easily be prepared in advance: Refrigerate the cooked filling overnight, then warm it on the stovetop, assemble and bake. The results justify the effort.”
Yield: 6 servings; Time: 1 1/2 hours.
To view this online, go to https://cooking.nytimes.com/recipes/1020731-mushroom-potpie.
Ingredients
1/2 cup dried porcini mushrooms (1/2 ounce)
4 tablespoons olive oil, plus more as needed
1/2 pound fresh oyster mushrooms, torn into separate pieces (or shiitake mushrooms, stemmed and halved)
Kosher salt and black pepper
1/2 pound cremini mushrooms, stemmed and quartered (or cut into sixths if large)
4 tablespoons unsalted butter
1 large yellow onion, finely chopped
1/4 pound lacinato kale, stemmed, leaves thinly sliced crosswise
4 garlic cloves, chopped
1 tablespoon fresh thyme leaves
2 teaspoons chopped fresh rosemary
1/4 cup all-purpose flour, plus more for dusting
1 1/2 cups chicken or vegetable stock
3/4 cup heavy cream
1 cup diced peeled carrots (from 2 medium carrots, cut into 1/2-inch pieces)
1 cup diced peeled parsnips (from 2 medium parsnips, cut into 1/2-inch pieces)
1 cup diced red potatoes (from 2 small potatoes, cut into 1/2-inch pieces)
1 (14- to 16-ounce) package puff pastry, thawed
1 large egg
Preparation
Heat oven to 425 degrees. Bring 2 cups of water to boil in a small pot. Place the porcini mushrooms in a medium bowl and pour the boiling water on top; set aside to soak and soften.
Meanwhile, in a large (12-inch) ovenproof skillet, heat 2 tablespoons oil over medium-high. Working in two batches so the mushrooms brown evenly, add half the oyster mushrooms, season with salt and pepper and cook, undisturbed, until browned underneath, about 3 minutes. Stir the mushrooms, then continue to cook until browned all over, about 3 minutes. Transfer to a medium bowl. Repeat with 2 tablespoons oil and the remaining oyster mushrooms; transfer them to the medium bowl. Add another 2 tablespoons oil, then add the cremini mushrooms, season with salt and pepper and cook, stirring occasionally, until browned and tender, 6 to 8 minutes, lowering the heat as needed to avoid burning. Transfer to the bowl.
Reduce the heat to medium and add the butter to the skillet. Once the butter is melted, add the onion and cook until starting to soften, about 5 minutes. Add the kale, garlic, thyme and rosemary, season with salt and pepper and cook, stirring occasionally, until softened, about 3 minutes, adding 1 to 2 tablespoons oil if the pan seems dry. Sprinkle with the flour and cook, stirring, until flour is dispersed and lightly toasted, 2 minutes.
Stirring constantly, gradually add the stock, cream and 3/4 cup of the liquid from the soaking porcini mushrooms. Cook over medium heat, stirring occasionally, until thickened, about 5 minutes. Remove from heat, then stir in the carrots, parsnips, potatoes, and the sautéed mushrooms and any accumulated juices. Strain the soaked porcini mushrooms, discarding any remaining liquid, then roughly chop the mushrooms and stir them into the filling. Season to taste with salt and pepper. (If making ahead, the filling can be refrigerated a day in advance; just warm it up slightly before assembling and baking.)
On a lightly dusted work surface using a lightly floured rolling pin, roll out the puff pastry into a roughly 14-inch circle. Transfer to the top of the skillet, allowing slight overhang, folding under and pinching any overhang just below the rim of the skillet. In a small bowl, whisk the egg with 1 teaspoon water. Lightly brush the egg wash over the top of the puff pastry, then cut 5 (2-inch) slits into the puff pastry, starting near the center and radiating outward, like the rays of the sun, or create a stripe or crisscross pattern in the puff pastry by gently scoring it with a paring knife without fully cutting through. Crimp the edges using the tines of a fork, if desired.
Set the skillet on top of an aluminum foil-lined baking sheet and transfer to the middle rack of the oven. Bake until the puff pastry is puffed and golden, about 30 minutes. Let sit 10 minutes before serving.
HEARTBURN-FRIENDLY CHICKEN POT PIE
This is from Sharon Gillson, who wrote for Verywell Health. Sharon wrote, "This delicious and indulgent chicken pot pie recipe is made from scratch with heartburn-friendly ingredients, including skinless chicken breasts and skim milk.
"Foods with a high-fat content are typically the culprit affecting those with heartburn. This low-fat recipe puts chicken pot pie back on the menu."
Prep Time: 15 minutes; Cook Time: 40 minutes; Total Time: 55 minutes; Servings: 4
To view this online, click here.
Note: Check out the More About Chicken Pot Pie and Pot Pie History at the end of the recipe; they're from Sharon.
Ingredients
1 pound boneless, skinless chicken breasts
1/2 teaspoon salt
1 tablespoon olive oil
1 cup frozen carrots, thawed and drained
1 cup frozen peas, thawed and drained
1 (14.75-ounce) can cream-style corn
3/4 cup skim milk, divided into 1/4 cup and 1/2 cup portions
1 cup biscuit mix
Directions
Heat oven to 400 degrees F.
Cut chicken breasts into 1-inch cubes and season with 1/2 teaspoon salt.
Heat 1 tablespoon olive oil or vegetable oil in a skillet over medium-high heat.
Add the 1 pound of salted chicken breast cubes and cook for 8 minutes, stirring occasionally, or until browned.
Place chicken into a 3-quart baking dish, and add 1 cup frozen, thawed and drained carrots, 1 cup.
Cover and bake for 25 minutes.
In a mixing bowl combine 1 cup biscuit mix and remaining 1/2 cup of skim milk. Stir until a soft dough forms.
Remove baking dish from oven and uncover.
Spoon dough onto chicken and vegetables with a tablespoon and spread evenly to cover entire surface of chicken mixture.
Bake uncovered for 10 minutes, or until the biscuits are golden brown.
More About Chicken Pot Pie
“Chicken pot pie is comfort food at its best. It's the perfect vehicle for leftover roast or grilled chicken and vegetables mixed with gravy or sauce. Where one can get into trouble is the crust. Typically, high-fat pie dough or puffed pastry crusts are used, which can cause problems for heartburn sufferers. This recipe is a lighter version.”
Pot Pie History
“Meat pot pies go back to the Roman Empire where they were served at lavish banquets, sometimes with live birds under the crust (remember "four and twenty blackbirds baked in a pie"?).
“16th-century English gentry continued the custom of meat pies made with pork, lamb, game, and birds. This meat pie craze spread to the New World with early settlers who eventually took them to the West where they have become firmly entrenched in the U.S. culinary repertoire.
“Some say English pasties, favored by Cornish tin miners, is actually a portable version of a classic pot pie. You decide.”
ADAM RICHMAN'S FLAVOR BOMB STEAK CHILI
This comes from Adam Richman on Today's website. Adam wrote, "My local bar in Brooklyn, New York hosts a chili cook-off every Super Bowl. One year, a guy brought in chili with chunks of steak in it instead of the traditional ground beef. Even though his chili didn't win, the texture alone, even the novelty of having huge chunks of steak in it, made his stand out. Plus, with the sweetness and richness of the flavors created by the combination of cocoa, oyster sauce, coffee and the umami bomb that is Maggi seasoning, this chili will be one that people will remember for a long time.
“Technique tip: if you see her any meat with very savory seasonings, make sure to deglaze the bottom of the pan with stock, alcohol or some kind of liquid to create a depth of flavor. For a slightly thicker chili, you can stir in 1 to 2 tablespoons of corn flour.
“Swap option: You can use serrano chilies instead of jalapeños or a combination of both. You can also add 5-8 drops of liquid smoke."
Prep Time: 30 minutes; Cook Time: 2 hours; Servings: 6 - 8
To view this online, go to https://www.today.com/recipes/adam-richman-s-flavor-bomb-steak-chili-recipe-t172165.
Ingredients
Extra-virgin olive oil
1 1/2 pounds of beef for stew, cut into roughly 1-inch chunks
Kosher salt and freshly ground black pepper
1 large white onion, chopped
4 cloves garlic, roughly smashed and chopped
3 jalapeños, two of them chopped and seeded, one of them only chopped, retaining seeds for extra heat
2 1/2 teaspoons dried oregano
1 tablespoon dried onion flakes
2 teaspoons chili powder
2 teaspoons smoked paprika
1 teaspoon cumin
1 teaspoon coriander
3 1/2 tablespoons oyster sauce
5 tablespoons tomato paste
Two 32-ounce containers beef stock
Two 15-ounce cans kidney beans, drained and rinsed with cool water
One 10-ounce can chopped tomatoes
2 1/2 tablespoons unsweetened cocoa
1 cup strong black coffee
To serve
Shredded Monterey Jack cheese
Crumbled cornbread
Sliced jalapeños
Sour cream or Greek yogurt
Preparation
Preheat a Dutch oven over medium-high heat with 2-3 tablespoons of oil.
Liberally season the steak with salt and pepper. Working in batches, sear the cubes of meat completely on all sides. Use tongs to place meat and don't overcrowd pan. When they are browned, remove meat from Dutch oven using tongs and let it rest on a towel-lined plate.
Add a little bit more oil to the Dutch oven, and then add the onion, garlic and jalapeños.
When the onion begins to soften add all the spices. Stir thoroughly. After about 1-2 minutes, add the oyster sauce and the tomato paste. Stir thoroughly.
After cooking for roughly 2 minutes, add all the beef stock and stir, making sure you scrape all of the caramelized bits of oyster sauce, spices and tomato paste off the bottom of the pan.
Then add the beans, tomatoes, cocoa, coffee and reserved beef. Stir to combine thoroughly and reduce heat to low bringing the mixture to a simmer. Cover, and cook for two hours or until desired consistency is achieved.
Serve hot with the garnishes of your choice.
GROUND BEEF CASSEROLE WITH POTATOES AND CHEESE
This yumminess comes from Diana Rattray on The Spruce Eats. Diana wrote, “Corn, tomatoes, and potatoes and cheese make this ground beef casserole a whole meal. The casserole is similar to a cottage pie or this crockpot Chinese pie.
“If your ground beef is not extra lean you might want to brown it first. See the tips for instructions.”
Prep Time: 20 minutes; Cook Time: 75 minutes; Total Time: 95 minutes; Yield: Serves 6.
To view this online, click here.
Ingredients
1 pound extra-lean ground beef (90% or better)*
1 cup chopped onion
1 can (14 1/2 ounces) diced tomatoes
2 teaspoons Worcestershire sauce
2 teaspoons salt
1 1/2 cups corn kernels or 1 can (15 ounces), drained
16 ounces diced frozen hash brown potatoes, thawed, or about 3 to 4 cups mashed potato or cooked diced potato
1/4 cup flour
1 green bell pepper, chopped
4 tablespoons butter, melted
2 cups shredded sharp or mild Cheddar cheese
Directions
Combine beef, onion, tomatoes, Worcestershire sauce, and salt. In a separate bowl, combine corn, potatoes, flour, melted butter, and chopped green bell pepper.
Pat the beef mixture into a 13x9x2-inch baking pan; top with the corn and potato mixture.
Bake uncovered at 375° for 45 minutes; sprinkle with the cheese and bake ground beef casserole 15 to 20 minutes longer, or until browned and potatoes are tender.
*If the ground beef is not extra lean, you might want to brown it first. Brown the beef with the onions win a large skillet over medium heat until no longer pink. Drain well and then mix it with the tomatoes, Worcestershire sauce, and salt. Proceed with the recipe.
BEST BEEF STROGANOFF
This is from Bri22 on Food. Time: 35 minutes; Serves: 6 - 8
To view this online, click here..
Ingredients
1⁄2 cup minced onion
1 cup sour cream
1 garlic clove, minced
1⁄4 cup butter
1 lb ground beef
2 tablespoons flour
1 teaspoon salt
1⁄4 teaspoon pepper
canned mushroom stems and pieces, 2-3 cans, drained
1 (10 3/4 ounce) can cream of mushroom soup (I always use the top name brand)
1 (12 ounce) bag egg noodles, cooked
Directions
Sauté onion and garlic in butter over medium heat.
Stir in ground beef and brown stir in flour, salt, mushrooms, and pepper cook 5 minutes, then stir in soup. Simmer uncovered 10 minutes.
Stir in sour cream until heated. Serve over noodles.
Meatless Monday
It's time for another Meatless Monday. Here are today's yummy vegetarian recipes to help you through the day, including Winter Vegetable Medley with Paella-Style Orzo and Tofu and Spinach Stuffed Shells. Enjoy!
ROASTED VEGETABLE CHILI WITH CORNBREAD BISCUITS
This is from the Food Network. Active Time: 35 minutes; Total Time: 1 hour; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/roasted-vegetable-chili-with-cornbread-biscuits-3812231.
Ingredients
1 head cauliflower, cut into small florets
1 poblano chile pepper, seeded and diced
4 scallions, roughly chopped, plus more for topping
3 tablespoons vegetable oil
1 tablespoon chili powder
1/2 teaspoon ground cumin
Kosher salt
3/4 cup cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1 tablespoon packed light brown sugar
4 tablespoons cold unsalted butter, cubed
2/3 cup cold buttermilk
2/3 cup shredded sharp cheddar cheese
1 15-ounce can black beans, undrained
1 8-ounce can tomato sauce
1 1/4 cups frozen fire-roasted corn, thawed
1 1/2 cups low-sodium vegetable broth
Directions
Preheat the broiler. Toss the cauliflower, poblano and scallions with the vegetable oil, chili powder, cumin and 1/2 teaspoon salt on a rimmed baking sheet; spread in a single layer. Broil until the vegetables are browned around the edges, 7 to 10 minutes.
Meanwhile, make the biscuits: Whisk the cornmeal, flour, baking powder, brown sugar and 3/4 teaspoon salt in a medium bowl. Work the butter into the cornmeal mixture with your fingers until crumbly. Stir in the buttermilk and 1/3 cup cheese with a fork until combined.
Remove the baking sheet from the broiler and preheat the oven to 475 degrees F. Add the beans and their liquid, the tomato sauce, corn, vegetable broth and 1/2 teaspoon salt to the roasted vegetables and gently stir. Spoon the biscuit dough on top in 12 mounds, about 1 1/2 inches apart. Sprinkle the biscuits with the remaining 1/3 cup cheese.
Bake until the chili starts bubbling and the biscuits are golden and cooked through, 25 to 30 minutes. Sprinkle with scallions.
CHOCOLATE COCONUT MILK ICE CREAM
This is from the Taste For Life website. To view this online, go to https://tasteforlife.com/healthy-recipes/desserts/chocolate-coconut-milk-ice-cream.
Ingredients
3 cups unsweetened coconut milk
2/3 cup of unsweetened cocoa powder
8 Tbsp honey*
Vanilla extract to taste (optional)
Equipment
Ice-Cream Maker (optional)
Directions
Pour coconut milk in a large mixing bowl.
Add cocoa powder a small amount at a time, whisking until smooth each time.
Add honey and mix well.
Pour mixture in a 13 by 9 metal baking pan.
Freeze until firm, approximately 3 hours. Stir with a fork every 1/2 hour until frozen.
Notes
You can use an ice cream maker. Simply follow the directions on your appliance.
*This frozen delight can easily be vegan by replacing the honey with maple syrup.
ROOT VEGETABLE CHILI SOUP
This is from the September 2007 (?) issue of Vegetarian Times (page 76), and begins, "Root vegetables like rutabagas and carrots are great for spicy kitchen experiments because they lend subtle sweetness to dishes. Believe it or not, you can use curry powder in place of the chili powder here—the soup will have an Indian flair. Dishes that call for chili and curry powders get better over time, so make this dish a day ahead." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/root-vegetable-chili-soup/.
Ingredients
1/2 cup fresh or frozen corn, thawed
2 Tbs. canola oil
1 small onion, chopped (1 cup)
2 cloves garlic, minced (2 tsp.)
4 tsp. mild chili powder
2 tsp. ground cumin
2 small rutabagas, peeled and cut into 1/2-inch cubes (1 1/2 lb.)
2 medium carrots, cut into 1/2-inch cubes (1/2 lb.)
1 28-oz. can diced tomatoes
1 small russet potato, finely diced (1 cup)
2 Anaheim, banana, or mild peppers, seeded and chopped (3/4 cup)
1 small red bell pepper, chopped (2/3 cup)
1 jalapeno pepper, seeded and finely diced, optional
1 15-oz. can red kidney beans, drained and rinsed
Preparation
Heat large pot over medium heat. Add corn, and sauté 2 minutes, or until beginning to brown. Add oil, onion, and garlic, and sauté 3 to 5 minutes, or until onion is soft. Stir in chili powder and cumin, and cook 2 minutes, scraping bottom of pan with spatula.
Add rutabagas, carrots, tomatoes, potato, Anaheim pepper, bell pepper, jalapeño, if using, and 3 cups water.
Bring pot to a simmer, and season with salt. Cover, reduce heat to medium-low, and cook 1 hour, stirring occasionally.
Add beans and cook, uncovered, 45 minutes, or until soup thickens. Serve garnished with green onions or cilantro.
PAPRIKA CAULIFLOWER PITA POCKETS
This is from the September 2007 (?) issue of Vegetarian Times (page 76), and begins, "Cauliflower, like paprika, is frequently undervalued in home kitchens. What better way to highlight them both than with this simple dish. Try topping with fresh tomatoes, chopped black olives, and some low-fat Parmesan cheese." Makes 4 servings; Time: 30 minutes
To view this online, go to https://www.vegetariantimes.com/recipes/paprika-cauliflower-pita-pockets/.
Ingredients
1 head cauliflower (2 lb.), cut into bite-size florets
3 Tbs. olive oil
2 Tbs. sweet Hungarian paprika
1/2 tsp. ground black pepper
1/2 tsp. fine sea salt
1 small red onion, diced (1 cup)
1 clove garlic, minced (1 tsp.)
1/2 cup low-sodium vegetable broth
2 Tbs. lemon juice
4 pita bread rounds, halved and warmed
Preparation
Steam cauliflower 7 to 9 minutes, or until tender.
Heat oil, paprika, pepper, and salt in nonstick skillet over medium-low heat, 2 minutes, or until fragrant, stirring constantly. Add onion and garlic, and sauté 2 minutes more. Stir in broth and cauliflower, and simmer 3 minutes. Remove from heat, and stir in lemon juice. Serve with pita halves.
TOFU AND SPINACH STUFFED SHELLS
This comes from the April/May 2015 issue of Vegetarian Times, page 40. It begins, "Olive oil–poached garlic gives tofu a deep, mellow flavor, while miso and vinegar provide a cheese-like tang."
Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/tofu-and-spinach-stuffed-shells/.
Ingredients
6 oz. jumbo pasta shells
12 cloves garlic, peeled and thinly sliced
1/4 cup olive oil
1 16-oz. block firm tofu, drained, rinsed, and patted dry
2 Tbs. unpasteurized apple cider vinegar
2 tsp. lemon juice
2 tsp. white miso
5 oz. baby spinach leaves (6 cups)
1 24-oz. jar prepared pasta sauce
2 Tbs. chopped Kalamata olives, optional
2 Tbs. chopped green olives, optional
Preparation
Preheat oven to 375°F.
Cook pasta shells according to package directions. Drain, rinse, and drain again, then place on clean kitchen towel to cool and dry.
Bring garlic and olive oil to a simmer in small skillet over medium heat. Reduce heat to low, and simmer 15 minutes, or until garlic is soft and golden. Remove from heat, and set aside.
Crumble tofu into bowl of food processor, and blend with vinegar, lemon juice, miso, garlic, and oil until smooth. Transfer to medium bowl.
Heat large saucepan over medium heat. Add spinach and 2 Tbs. water, and cook 3 to 4 minutes, or until leaves are wilted. Transfer to strainer, and squeeze out excess liquid. Roughly chop, and stir into tofu mixture.
Spoon 2 Tbs. filling into each pasta shell, and place in single layer in large baking dish. Cover with pasta sauce, sprinkle with olives (if using), and bake 45 minutes, or until sauce is bubbling. Let stand 10 minutes before serving.
WINTER VEGETABLE MEDLEY WITH PAELLA-STYLE ORZO
This recipe, from Vegetarian Times, begins, "Good-quality saffron is the key to this dish." Makes 4 servings
This can be viewed online at https://www.vegetariantimes.com/recipes/winter-vegetable-medley-with-paella-style-orzo/.
Ingredients
2 3/4 cups low-sodium vegetable broth
2 cloves garlic, minced (2 tsp.)
1 tsp. Italian seasoning
1/2 tsp. saffron threads
1 14.5-oz. can fire-roasted whole tomatoes, drained, liquid reserved, and tomatoes halved
2 Tbs. olive oil
1 yellow bell pepper, cut into 16 pieces
1 cup orzo pasta
1/4 cup frozen peas
2 cups large cauliflower florets
8 green onions, each cut into thirds
1 cup large broccoli florets
Directions
Bring broth to a simmer in saucepan. Stir in garlic, Italian seasoning, saffron, and tomato liquid. Season with salt and pepper, if desired, and keep hot.
Coat large skillet or 8-qt. Dutch oven with cooking spray, add oil, and heat over high heat. Add tomatoes, sear 2 to 3 minutes, or until browned and dry, and transfer to plate. Add bell pepper, sear 2 to 3 minutes, and transfer to same plate.
Sprinkle orzo into skillet, and stir 30 seconds. Stir in broth and peas, and reduce heat to medium. Arrange cauliflower florets on top of orzo in pot. Arrange green onions, tomatoes, and bell pepper pieces around cauliflower; cover, and simmer without stirring, 11 minutes. Scatter broccoli over vegetables, remove pot from heat, and let stand, covered, 10 minutes, or until orzo has absorbed all liquid and broccoli is crisp-tender.
ROASTED VEGETABLE CHILI WITH CORNBREAD BISCUITS
This is from the Food Network. Active Time: 35 minutes; Total Time: 1 hour; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/roasted-vegetable-chili-with-cornbread-biscuits-3812231.
Ingredients
1 head cauliflower, cut into small florets
1 poblano chile pepper, seeded and diced
4 scallions, roughly chopped, plus more for topping
3 tablespoons vegetable oil
1 tablespoon chili powder
1/2 teaspoon ground cumin
Kosher salt
3/4 cup cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1 tablespoon packed light brown sugar
4 tablespoons cold unsalted butter, cubed
2/3 cup cold buttermilk
2/3 cup shredded sharp cheddar cheese
1 15-ounce can black beans, undrained
1 8-ounce can tomato sauce
1 1/4 cups frozen fire-roasted corn, thawed
1 1/2 cups low-sodium vegetable broth
Directions
Preheat the broiler. Toss the cauliflower, poblano and scallions with the vegetable oil, chili powder, cumin and 1/2 teaspoon salt on a rimmed baking sheet; spread in a single layer. Broil until the vegetables are browned around the edges, 7 to 10 minutes.
Meanwhile, make the biscuits: Whisk the cornmeal, flour, baking powder, brown sugar and 3/4 teaspoon salt in a medium bowl. Work the butter into the cornmeal mixture with your fingers until crumbly. Stir in the buttermilk and 1/3 cup cheese with a fork until combined.
Remove the baking sheet from the broiler and preheat the oven to 475 degrees F. Add the beans and their liquid, the tomato sauce, corn, vegetable broth and 1/2 teaspoon salt to the roasted vegetables and gently stir. Spoon the biscuit dough on top in 12 mounds, about 1 1/2 inches apart. Sprinkle the biscuits with the remaining 1/3 cup cheese.
Bake until the chili starts bubbling and the biscuits are golden and cooked through, 25 to 30 minutes. Sprinkle with scallions.
CHOCOLATE COCONUT MILK ICE CREAM
This is from the Taste For Life website. To view this online, go to https://tasteforlife.com/healthy-recipes/desserts/chocolate-coconut-milk-ice-cream.
Ingredients
3 cups unsweetened coconut milk
2/3 cup of unsweetened cocoa powder
8 Tbsp honey*
Vanilla extract to taste (optional)
Equipment
Ice-Cream Maker (optional)
Directions
Pour coconut milk in a large mixing bowl.
Add cocoa powder a small amount at a time, whisking until smooth each time.
Add honey and mix well.
Pour mixture in a 13 by 9 metal baking pan.
Freeze until firm, approximately 3 hours. Stir with a fork every 1/2 hour until frozen.
Notes
You can use an ice cream maker. Simply follow the directions on your appliance.
*This frozen delight can easily be vegan by replacing the honey with maple syrup.
ROOT VEGETABLE CHILI SOUP
This is from the September 2007 (?) issue of Vegetarian Times (page 76), and begins, "Root vegetables like rutabagas and carrots are great for spicy kitchen experiments because they lend subtle sweetness to dishes. Believe it or not, you can use curry powder in place of the chili powder here—the soup will have an Indian flair. Dishes that call for chili and curry powders get better over time, so make this dish a day ahead." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/root-vegetable-chili-soup/.
Ingredients
1/2 cup fresh or frozen corn, thawed
2 Tbs. canola oil
1 small onion, chopped (1 cup)
2 cloves garlic, minced (2 tsp.)
4 tsp. mild chili powder
2 tsp. ground cumin
2 small rutabagas, peeled and cut into 1/2-inch cubes (1 1/2 lb.)
2 medium carrots, cut into 1/2-inch cubes (1/2 lb.)
1 28-oz. can diced tomatoes
1 small russet potato, finely diced (1 cup)
2 Anaheim, banana, or mild peppers, seeded and chopped (3/4 cup)
1 small red bell pepper, chopped (2/3 cup)
1 jalapeno pepper, seeded and finely diced, optional
1 15-oz. can red kidney beans, drained and rinsed
Preparation
Heat large pot over medium heat. Add corn, and sauté 2 minutes, or until beginning to brown. Add oil, onion, and garlic, and sauté 3 to 5 minutes, or until onion is soft. Stir in chili powder and cumin, and cook 2 minutes, scraping bottom of pan with spatula.
Add rutabagas, carrots, tomatoes, potato, Anaheim pepper, bell pepper, jalapeño, if using, and 3 cups water.
Bring pot to a simmer, and season with salt. Cover, reduce heat to medium-low, and cook 1 hour, stirring occasionally.
Add beans and cook, uncovered, 45 minutes, or until soup thickens. Serve garnished with green onions or cilantro.
PAPRIKA CAULIFLOWER PITA POCKETS
This is from the September 2007 (?) issue of Vegetarian Times (page 76), and begins, "Cauliflower, like paprika, is frequently undervalued in home kitchens. What better way to highlight them both than with this simple dish. Try topping with fresh tomatoes, chopped black olives, and some low-fat Parmesan cheese." Makes 4 servings; Time: 30 minutes
To view this online, go to https://www.vegetariantimes.com/recipes/paprika-cauliflower-pita-pockets/.
Ingredients
1 head cauliflower (2 lb.), cut into bite-size florets
3 Tbs. olive oil
2 Tbs. sweet Hungarian paprika
1/2 tsp. ground black pepper
1/2 tsp. fine sea salt
1 small red onion, diced (1 cup)
1 clove garlic, minced (1 tsp.)
1/2 cup low-sodium vegetable broth
2 Tbs. lemon juice
4 pita bread rounds, halved and warmed
Preparation
Steam cauliflower 7 to 9 minutes, or until tender.
Heat oil, paprika, pepper, and salt in nonstick skillet over medium-low heat, 2 minutes, or until fragrant, stirring constantly. Add onion and garlic, and sauté 2 minutes more. Stir in broth and cauliflower, and simmer 3 minutes. Remove from heat, and stir in lemon juice. Serve with pita halves.
TOFU AND SPINACH STUFFED SHELLS
This comes from the April/May 2015 issue of Vegetarian Times, page 40. It begins, "Olive oil–poached garlic gives tofu a deep, mellow flavor, while miso and vinegar provide a cheese-like tang."
Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/tofu-and-spinach-stuffed-shells/.
Ingredients
6 oz. jumbo pasta shells
12 cloves garlic, peeled and thinly sliced
1/4 cup olive oil
1 16-oz. block firm tofu, drained, rinsed, and patted dry
2 Tbs. unpasteurized apple cider vinegar
2 tsp. lemon juice
2 tsp. white miso
5 oz. baby spinach leaves (6 cups)
1 24-oz. jar prepared pasta sauce
2 Tbs. chopped Kalamata olives, optional
2 Tbs. chopped green olives, optional
Preparation
Preheat oven to 375°F.
Cook pasta shells according to package directions. Drain, rinse, and drain again, then place on clean kitchen towel to cool and dry.
Bring garlic and olive oil to a simmer in small skillet over medium heat. Reduce heat to low, and simmer 15 minutes, or until garlic is soft and golden. Remove from heat, and set aside.
Crumble tofu into bowl of food processor, and blend with vinegar, lemon juice, miso, garlic, and oil until smooth. Transfer to medium bowl.
Heat large saucepan over medium heat. Add spinach and 2 Tbs. water, and cook 3 to 4 minutes, or until leaves are wilted. Transfer to strainer, and squeeze out excess liquid. Roughly chop, and stir into tofu mixture.
Spoon 2 Tbs. filling into each pasta shell, and place in single layer in large baking dish. Cover with pasta sauce, sprinkle with olives (if using), and bake 45 minutes, or until sauce is bubbling. Let stand 10 minutes before serving.
WINTER VEGETABLE MEDLEY WITH PAELLA-STYLE ORZO
This recipe, from Vegetarian Times, begins, "Good-quality saffron is the key to this dish." Makes 4 servings
This can be viewed online at https://www.vegetariantimes.com/recipes/winter-vegetable-medley-with-paella-style-orzo/.
Ingredients
2 3/4 cups low-sodium vegetable broth
2 cloves garlic, minced (2 tsp.)
1 tsp. Italian seasoning
1/2 tsp. saffron threads
1 14.5-oz. can fire-roasted whole tomatoes, drained, liquid reserved, and tomatoes halved
2 Tbs. olive oil
1 yellow bell pepper, cut into 16 pieces
1 cup orzo pasta
1/4 cup frozen peas
2 cups large cauliflower florets
8 green onions, each cut into thirds
1 cup large broccoli florets
Directions
Bring broth to a simmer in saucepan. Stir in garlic, Italian seasoning, saffron, and tomato liquid. Season with salt and pepper, if desired, and keep hot.
Coat large skillet or 8-qt. Dutch oven with cooking spray, add oil, and heat over high heat. Add tomatoes, sear 2 to 3 minutes, or until browned and dry, and transfer to plate. Add bell pepper, sear 2 to 3 minutes, and transfer to same plate.
Sprinkle orzo into skillet, and stir 30 seconds. Stir in broth and peas, and reduce heat to medium. Arrange cauliflower florets on top of orzo in pot. Arrange green onions, tomatoes, and bell pepper pieces around cauliflower; cover, and simmer without stirring, 11 minutes. Scatter broccoli over vegetables, remove pot from heat, and let stand, covered, 10 minutes, or until orzo has absorbed all liquid and broccoli is crisp-tender.
Friday, October 18, 2024
Friday Recipes
It's finally Friday. Yay! Here are six yummy recipes to help you through the weekend, including Slow-Cooker Enchilada Sloppy Joes and S'mores Slab Pie. Enjoy!
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.
S'MORES SLAB PIE
This is from Betty Crocker, and begins, "S’mores get a sheet-pan makeover in this summery treat loaded with marshmallow creme and chocolate pudding atop a buttery graham cracker crust."
Prep Time: 45 minutes; Total Time: 3 hours 10 minutes; Servings: 16
To view this online, go to https://www.bettycrocker.com/recipes/smores-slab-pie/72fdcfd5-c59a-45bd-b288-f7fd8bc1bd68.
Ingredients
Crust
3 cups finely crushed graham crackers (46 squares)
3/4 cup butter, melted
1/2 cup granulated sugar
Filling
3-1/2 cups milk
2 boxes (3.4 oz each) Jell-O™ Cook & Serve chocolate pudding & pie filling mix (not instant)
1 cup dark chocolate chips
Topping
4 oz (half of 8-oz package) cream cheese, softened
2 jars (7 oz each) Kraft Jet Puffed marshmallow creme
2 cups (from 8-oz container) Cool Whip frozen whipped topping, thawed
Decoration
1/4 cup Betty Crocker™ Rich & Creamy chocolate frosting (from 16-oz container)
1/4 cup coarsely crushed graham crackers (2 squares)
Directions
Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray.
In medium bowl, mix Crust ingredients with fork until well blended. Press evenly in bottom and up sides of pan. Bake 10 to 14 minutes or until set. Cool 10 minutes.
Meanwhile, in 4-quart saucepan, cook milk and pudding mixes over medium heat 10 to 14 minutes or until mixture comes to a full boil, stirring constantly. Remove from heat. Add chocolate chips; stir until melted and smooth. Pour into baked crust; spread evenly. Cool at room temperature 15 minutes, then cover filling with plastic wrap. Refrigerate at least 2 hours or until set.
When ready to serve, remove plastic wrap from filling. In large bowl, beat cream cheese and marshmallow creme with electric mixer on medium speed until smooth. Beat in whipped topping. Drop by spoonfuls over chilled pudding layer; spread evenly over top.
In small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until thin enough to drizzle. Using a fork, drizzle warmed frosting and sprinkle 1/4 cup graham cracker pieces over top.
Cut into 4 rows by 4 rows. Cover and refrigerate any remaining pieces.
Tips from the Betty Crocker Kitchens
tip 1
To ensure success of this recipe, be sure to use pudding that is cooked on the stovetop and not instant.
tip 2
No dark chocolate chips? Replace with semisweet chocolate chips.
BAKED BEANS
This comes from Sam Sifton in The New York Times cooking enewsletter. Sam wrote, "Proper Boston baked beans would have salt pork instead of the bacon. James Beard cooked them with ribs. The key is to use the little white pea beans known as navy beans, and to allow time to do most of the work. (Or to cheat: Canned white beans make fantastic baked beans in about an hour. If you use them, you'll need four 15-ounce cans. Drain and then follow the directions from step 2 on to the end. Please understand that you’ll need much less water and much less time to get them where you want them to be.) The combination of molasses and dry mustard is a taste as old as America itself, and takes well to both ham and soft brown bread."
Yield: 6 to 8 servings; Time: About 6-1/2 hours, plus at least 6 hours' soaking time
This was featured in "A Fresh Take on Easter", and can be viewed online at https://cooking.nytimes.com/recipes/1016258-baked-beans.
Ingredients
2 cups navy beans
Salt
1/2 pound slab bacon, cut into cubes
1 medium onion, peeled and chopped
1/3 cup molasses
2 teaspoons dry mustard
1 teaspoon ground black pepper
Preparation
Soak beans in a large bowl of water for 6 hours or overnight. Drain beans and put them in a large oven-safe pot with a heavy bottom and a tightfitting lid. Add 1 teaspoon salt and enough cool water to cover 2 inches above the beans. Bring to a boil, then lower the heat and simmer gently, stirring occasionally, until the beans are just tender, approximately 30 to 40 minutes. Drain and remove beans.
Heat the oven to 250 degrees. Bring a kettle full of water to a boil on the stove. Return the heavy-bottomed pot to the stove and turn the heat to medium high. Cook the bacon in the bottom of the pot until it begins to brown, then turn off the heat and add the chopped onion and, on top of it, the beans. Mix together molasses, mustard and black pepper, and add the mixture to the pot. Pour in enough boiling water to cover beans, put the lid on and bake, occasionally adding more water to keep beans covered, until they are tender but not falling apart, 4 to 5 hours.
Remove beans from oven, uncover, stir and season with salt. With the lid off, return pot to oven and let beans finish cooking, uncovered and without additional water, until the sauce has thickened and the top is deeply crusty, about 45 minutes more.
MEXICAN CORN BUBBLES
Years ago, when my better half and I first got cable, I was channel-surfing, something most of us have done occasionally. I ran across a baking show on PBS called Breaking Bread with Fr. Dominic, featuring Fr. Dominic Garramone. I fell in love with the show, and watched it almost every time it was on. (Unfortunately, it only ran from 1999 to 2001.)
Anywho, this recipe was featured on his show; you might even find it in one of his many cookbooks (and yes, I’m planning to pick up a copy of at least one or two of said cookbooks).
Makes 24 rolls.
Ingredients
4-1/2 to 5 cups all-purpose flour
1-1/2 cups yellow cornmeal
2 envelopes FLEISCHMANN’S RapidRise Yeast
1/4 cup sugar
4 teaspoons salt
1 tablespoon chili powder
1-1/2teaspoons chopped dried jalapeno peppers
1/2 cup water
1-3/4 cups milk
1/4 cup butter or margarine
1 (4-ounce) jar sliced pimientos, well-drained
4 ounces Monterey Jack cheese, cut into 24 cubes
Directions
In large bowl, combine 1 cup flour, cornmeal, sugar, undissolved yeast, salt, chili powder, and jalapeno peppers. Heat water, milk and butter until very warm (120 to 130 degrees); stir into flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough into 24 equal pieces. Roll each piece to smooth balls; flatten to 3-inch circles with palms of hands. Place 3 to 4 strips of pimientos and 1 cube of cheese in center of each circle. Pull up edges and pinch to enclose filling. Place balls in 2 greased 9-inch round cake pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 375 degrees for 25 minutes or until done. Remove from pans; cool on wire racks.
SLOW-COOKER ENCHILADA SLOPPY JOES
This comes from Tablespoon.com, and begins, “Seasoned with chiles, enchilada sauce and taco seasoning, this set-it-and-forget-it beef recipe is packed with south-of-the-border flavors.” Prep Time: 10 min; Total Time: 4 hr 10 min; Servings: 4
To view this online, click here.
Ingredients
2 tablespoons olive oil
1 small onion, chopped
1 lb ground beef
1 tablespoon Old El Paso™ taco seasoning mix
1 can (10 oz) Old El Paso™ enchilada sauce
1 can (4.5 oz) Old El Paso™ chopped green chiles
1/2 cup fresh cilantro, chopped
1 cup shredded Mexican cheese blend (4 oz)
4 soft burger buns
Directions
Heat 10-inch skillet over medium heat. Add oil and onion; cook about five minutes or until soft. Add beef; cook until brown, stirring occasionally.
Spray 7-quart slow cooker with cooking spray. Pour mixture into slow cooker. Stir in taco seasoning mix, enchilada sauce and green chiles. Cover and cook on Low heat setting 4 to 6 hours.
Just before serving, stir in cilantro and 1/2 cup of the cheese. If too saucy, cook uncovered about 30 minutes longer, allowing extra moisture to evaporate.
Serve on buns. Top with remaining cheese. Enjoy!
TURKEY CHILI
This is from Eric Kim from The New York Times cooking site. Eric wrote, "Rather than browning the meat first, which doesn’t do much for lean ground turkey and can actually make it tough, this recipe prioritizes cooking down the vegetables first. Onions and canned tomatoes fried in olive oil provide an umami-rich flavor base for turkey’s blank canvas, and the adobo sauce from canned chipotle peppers does a lot of this dish’s heavy lifting. Optional toppings like shredded cheese and sour cream help cool down the spice. One of the best ways to enjoy this simple but powerful chili is over French fries with melted cheese, or tossed with some cooked spaghetti. It’s so great on its own, as well."
Yield: 2 to 4 servings; Time: 45 minutes
This was featured in "Learn to Cook (and Heart It) in 10 Easy Dishes", and can be viewed online at https://cooking.nytimes.com/recipes/1023225-turkey-chili.
Ingredients
3 tablespoons olive oil
1 large white onion, diced
1 (28-ounce) can whole peeled tomatoes
Salt
2 tablespoons chili powder
1 pound ground turkey
1 (7-ounce) can chipotle peppers in adobo sauce
Shredded extra-sharp Cheddar, sour cream and whole cilantro leaves, for serving (optional)
Preparation
In a large pot or Dutch oven, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally with a wooden spoon, until translucent and starting to brown at the edges, 5 to 7 minutes.
Use a fork to fish the tomatoes out of the can and add them to the pot, leaving behind the juice for now. Season with salt and cook the tomatoes, breaking them up with the wooden spoon and stirring occasionally, until jammy and their liquid has reduced significantly, 5 to 7 minutes.
Stir in the chili powder and cook until fragrant, just a few seconds. Add the ground turkey, season with salt and stir to combine, breaking up the meat with the spoon. (Don’t worry about browning or cooking it through here, as it will do so when it simmers.) Stir in the reserved liquid from the tomato can.
Use the fork to fish out as many chipotle peppers from the can as you would like, starting with two or three, and add to the pot, breaking them up with the wooden spoon, along with all of the adobo sauce. The more peppers you use, the spicier your final chili will be; if you like spice, just add the entire can. (Store any peppers you don’t use in an airtight container in the refrigerator for up to a week and in the freezer for up to 2 months.) Fill the empty chipotle can with cold tap water, swish it around and add to the pot. Stir to combine.
Bring the chili to a simmer over medium-high heat — you should see occasional small bubbles breaking the surface of the mixture — then cover the pot and reduce the heat to continue simmering over medium-low, stirring occasionally, until the liquid has reduced and the tomatoes have broken down, about 20 minutes. The chili should look thick and shiny, but not too thick that you couldn’t ladle it into a bowl. (If it's too watery, then simmer with the lid off for another 5 minutes, stirring occasionally.) Taste and add more salt if desired. Serve with cheese, sour cream and cilantro, if using.
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.
S'MORES SLAB PIE
This is from Betty Crocker, and begins, "S’mores get a sheet-pan makeover in this summery treat loaded with marshmallow creme and chocolate pudding atop a buttery graham cracker crust."
Prep Time: 45 minutes; Total Time: 3 hours 10 minutes; Servings: 16
To view this online, go to https://www.bettycrocker.com/recipes/smores-slab-pie/72fdcfd5-c59a-45bd-b288-f7fd8bc1bd68.
Ingredients
Crust
3 cups finely crushed graham crackers (46 squares)
3/4 cup butter, melted
1/2 cup granulated sugar
Filling
3-1/2 cups milk
2 boxes (3.4 oz each) Jell-O™ Cook & Serve chocolate pudding & pie filling mix (not instant)
1 cup dark chocolate chips
Topping
4 oz (half of 8-oz package) cream cheese, softened
2 jars (7 oz each) Kraft Jet Puffed marshmallow creme
2 cups (from 8-oz container) Cool Whip frozen whipped topping, thawed
Decoration
1/4 cup Betty Crocker™ Rich & Creamy chocolate frosting (from 16-oz container)
1/4 cup coarsely crushed graham crackers (2 squares)
Directions
Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray.
In medium bowl, mix Crust ingredients with fork until well blended. Press evenly in bottom and up sides of pan. Bake 10 to 14 minutes or until set. Cool 10 minutes.
Meanwhile, in 4-quart saucepan, cook milk and pudding mixes over medium heat 10 to 14 minutes or until mixture comes to a full boil, stirring constantly. Remove from heat. Add chocolate chips; stir until melted and smooth. Pour into baked crust; spread evenly. Cool at room temperature 15 minutes, then cover filling with plastic wrap. Refrigerate at least 2 hours or until set.
When ready to serve, remove plastic wrap from filling. In large bowl, beat cream cheese and marshmallow creme with electric mixer on medium speed until smooth. Beat in whipped topping. Drop by spoonfuls over chilled pudding layer; spread evenly over top.
In small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until thin enough to drizzle. Using a fork, drizzle warmed frosting and sprinkle 1/4 cup graham cracker pieces over top.
Cut into 4 rows by 4 rows. Cover and refrigerate any remaining pieces.
Tips from the Betty Crocker Kitchens
tip 1
To ensure success of this recipe, be sure to use pudding that is cooked on the stovetop and not instant.
tip 2
No dark chocolate chips? Replace with semisweet chocolate chips.
BAKED BEANS
This comes from Sam Sifton in The New York Times cooking enewsletter. Sam wrote, "Proper Boston baked beans would have salt pork instead of the bacon. James Beard cooked them with ribs. The key is to use the little white pea beans known as navy beans, and to allow time to do most of the work. (Or to cheat: Canned white beans make fantastic baked beans in about an hour. If you use them, you'll need four 15-ounce cans. Drain and then follow the directions from step 2 on to the end. Please understand that you’ll need much less water and much less time to get them where you want them to be.) The combination of molasses and dry mustard is a taste as old as America itself, and takes well to both ham and soft brown bread."
Yield: 6 to 8 servings; Time: About 6-1/2 hours, plus at least 6 hours' soaking time
This was featured in "A Fresh Take on Easter", and can be viewed online at https://cooking.nytimes.com/recipes/1016258-baked-beans.
Ingredients
2 cups navy beans
Salt
1/2 pound slab bacon, cut into cubes
1 medium onion, peeled and chopped
1/3 cup molasses
2 teaspoons dry mustard
1 teaspoon ground black pepper
Preparation
Soak beans in a large bowl of water for 6 hours or overnight. Drain beans and put them in a large oven-safe pot with a heavy bottom and a tightfitting lid. Add 1 teaspoon salt and enough cool water to cover 2 inches above the beans. Bring to a boil, then lower the heat and simmer gently, stirring occasionally, until the beans are just tender, approximately 30 to 40 minutes. Drain and remove beans.
Heat the oven to 250 degrees. Bring a kettle full of water to a boil on the stove. Return the heavy-bottomed pot to the stove and turn the heat to medium high. Cook the bacon in the bottom of the pot until it begins to brown, then turn off the heat and add the chopped onion and, on top of it, the beans. Mix together molasses, mustard and black pepper, and add the mixture to the pot. Pour in enough boiling water to cover beans, put the lid on and bake, occasionally adding more water to keep beans covered, until they are tender but not falling apart, 4 to 5 hours.
Remove beans from oven, uncover, stir and season with salt. With the lid off, return pot to oven and let beans finish cooking, uncovered and without additional water, until the sauce has thickened and the top is deeply crusty, about 45 minutes more.
MEXICAN CORN BUBBLES
Years ago, when my better half and I first got cable, I was channel-surfing, something most of us have done occasionally. I ran across a baking show on PBS called Breaking Bread with Fr. Dominic, featuring Fr. Dominic Garramone. I fell in love with the show, and watched it almost every time it was on. (Unfortunately, it only ran from 1999 to 2001.)
Anywho, this recipe was featured on his show; you might even find it in one of his many cookbooks (and yes, I’m planning to pick up a copy of at least one or two of said cookbooks).
Makes 24 rolls.
Ingredients
4-1/2 to 5 cups all-purpose flour
1-1/2 cups yellow cornmeal
2 envelopes FLEISCHMANN’S RapidRise Yeast
1/4 cup sugar
4 teaspoons salt
1 tablespoon chili powder
1-1/2teaspoons chopped dried jalapeno peppers
1/2 cup water
1-3/4 cups milk
1/4 cup butter or margarine
1 (4-ounce) jar sliced pimientos, well-drained
4 ounces Monterey Jack cheese, cut into 24 cubes
Directions
In large bowl, combine 1 cup flour, cornmeal, sugar, undissolved yeast, salt, chili powder, and jalapeno peppers. Heat water, milk and butter until very warm (120 to 130 degrees); stir into flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough into 24 equal pieces. Roll each piece to smooth balls; flatten to 3-inch circles with palms of hands. Place 3 to 4 strips of pimientos and 1 cube of cheese in center of each circle. Pull up edges and pinch to enclose filling. Place balls in 2 greased 9-inch round cake pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 375 degrees for 25 minutes or until done. Remove from pans; cool on wire racks.
SLOW-COOKER ENCHILADA SLOPPY JOES
This comes from Tablespoon.com, and begins, “Seasoned with chiles, enchilada sauce and taco seasoning, this set-it-and-forget-it beef recipe is packed with south-of-the-border flavors.” Prep Time: 10 min; Total Time: 4 hr 10 min; Servings: 4
To view this online, click here.
Ingredients
2 tablespoons olive oil
1 small onion, chopped
1 lb ground beef
1 tablespoon Old El Paso™ taco seasoning mix
1 can (10 oz) Old El Paso™ enchilada sauce
1 can (4.5 oz) Old El Paso™ chopped green chiles
1/2 cup fresh cilantro, chopped
1 cup shredded Mexican cheese blend (4 oz)
4 soft burger buns
Directions
Heat 10-inch skillet over medium heat. Add oil and onion; cook about five minutes or until soft. Add beef; cook until brown, stirring occasionally.
Spray 7-quart slow cooker with cooking spray. Pour mixture into slow cooker. Stir in taco seasoning mix, enchilada sauce and green chiles. Cover and cook on Low heat setting 4 to 6 hours.
Just before serving, stir in cilantro and 1/2 cup of the cheese. If too saucy, cook uncovered about 30 minutes longer, allowing extra moisture to evaporate.
Serve on buns. Top with remaining cheese. Enjoy!
TURKEY CHILI
This is from Eric Kim from The New York Times cooking site. Eric wrote, "Rather than browning the meat first, which doesn’t do much for lean ground turkey and can actually make it tough, this recipe prioritizes cooking down the vegetables first. Onions and canned tomatoes fried in olive oil provide an umami-rich flavor base for turkey’s blank canvas, and the adobo sauce from canned chipotle peppers does a lot of this dish’s heavy lifting. Optional toppings like shredded cheese and sour cream help cool down the spice. One of the best ways to enjoy this simple but powerful chili is over French fries with melted cheese, or tossed with some cooked spaghetti. It’s so great on its own, as well."
Yield: 2 to 4 servings; Time: 45 minutes
This was featured in "Learn to Cook (and Heart It) in 10 Easy Dishes", and can be viewed online at https://cooking.nytimes.com/recipes/1023225-turkey-chili.
Ingredients
3 tablespoons olive oil
1 large white onion, diced
1 (28-ounce) can whole peeled tomatoes
Salt
2 tablespoons chili powder
1 pound ground turkey
1 (7-ounce) can chipotle peppers in adobo sauce
Shredded extra-sharp Cheddar, sour cream and whole cilantro leaves, for serving (optional)
Preparation
In a large pot or Dutch oven, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally with a wooden spoon, until translucent and starting to brown at the edges, 5 to 7 minutes.
Use a fork to fish the tomatoes out of the can and add them to the pot, leaving behind the juice for now. Season with salt and cook the tomatoes, breaking them up with the wooden spoon and stirring occasionally, until jammy and their liquid has reduced significantly, 5 to 7 minutes.
Stir in the chili powder and cook until fragrant, just a few seconds. Add the ground turkey, season with salt and stir to combine, breaking up the meat with the spoon. (Don’t worry about browning or cooking it through here, as it will do so when it simmers.) Stir in the reserved liquid from the tomato can.
Use the fork to fish out as many chipotle peppers from the can as you would like, starting with two or three, and add to the pot, breaking them up with the wooden spoon, along with all of the adobo sauce. The more peppers you use, the spicier your final chili will be; if you like spice, just add the entire can. (Store any peppers you don’t use in an airtight container in the refrigerator for up to a week and in the freezer for up to 2 months.) Fill the empty chipotle can with cold tap water, swish it around and add to the pot. Stir to combine.
Bring the chili to a simmer over medium-high heat — you should see occasional small bubbles breaking the surface of the mixture — then cover the pot and reduce the heat to continue simmering over medium-low, stirring occasionally, until the liquid has reduced and the tomatoes have broken down, about 20 minutes. The chili should look thick and shiny, but not too thick that you couldn’t ladle it into a bowl. (If it's too watery, then simmer with the lid off for another 5 minutes, stirring occasionally.) Taste and add more salt if desired. Serve with cheese, sour cream and cilantro, if using.
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