Wednesday Recipes

Here's to the middle of the week; if we made it this far, we can make it to Friday.

In the meantime, we need to eat. Check out the Crispy Halloumi With Tomatoes and White Beans, the Lentil Sloppy Joes, and the rest of today's offerings. Enjoy!

STEAKHOUSE POTATOES ROMANOFF

This is from John Mitzewich (aka Chef John) at Allrecipes, and begins, "My potatoes Romanoff is an ideal dish for big holiday gatherings since you can make it the day before and bake it when needed. Featuring shredded baked russet potatoes and sweet shallots fluffed up with sour cream and lots of Cheddar cheese, this delicious potato casserole is the perfect side dish for any cut of steak. Chef John Schenk taught me how to make this special potato gratin ten years ago at his restaurant Strip House in Las Vegas."

Prep Time:20 minutes; Cook Time: 1 hour 45 minutes; Addtional Time: 8 hours; Total Time: 10 hours 5 minutes; Servings: 8

To view this online, go to https://www.allrecipes.com/recipe/276526/steakhouse-potatoes-romanoff/.

Ingredients



Ingredients

1 teaspoon butter, or as needed

3 large russet potatoes, scrubbed

1/4 cup minced shallots

3 teaspoons kosher salt

1/2 teaspoon freshly ground white pepper

1 pinch cayenne pepper, or to taste

2-1/2 cups grated sharp white Cheddar cheese

1-3/4 cups sour cream

Directions

Preheat the oven to 400 degrees F (200 degrees C).

Wrap each potato in aluminum foil and place on a baking sheet. Use a small knife to poke holes in the potatoes.

Bake in the preheated oven until potatoes are very tender and easily pierced with a knife, about 1 hour and 15 minutes.

Let potatoes cool to room temperature. Unwrap and place on a plate. Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.

Preheat the oven to 425 degrees F (220 degrees C). Butter a casserole dish.

Leave skin on potatoes. Use a cheese grater to shred potatoes into a large bowl. Add shallots to potatoes; season with salt, white pepper, and cayenne. Toss with two forks until well combined.

Add Cheddar cheese and mix well. Gently toss in sour cream until barely combined.

Transfer mixture to the prepared baking dish, piling it up high, then patting it down very lightly.

Bake in the preheated oven until piping hot and the top is browned, 30 to 35 minutes.

Chef's Notes

You can use 1-1/2 to 2 teaspoons of fine salt instead of kosher salt. Ground black pepper can be used instead of white.

If you do use shallots, note that a little will go a long way because they are raw. Feel free to sauté them in a little butter to take off the sharp, raw edge.

ROASTED VEGGIE BUDDHA BOWL

This is from the Food Network, and begins, "Healthy vegetables and spiced chickpeas get roasted on the same baking sheet, making dinner a breeze to put together and clean up. Quinoa and avocado round out this nutritional meal."

Active Time: 30 minutes; Total Time: 30 minutes; Yield: 2 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/roasted-veggie-buddha-bowl-5293785.

Ingredients

One 14-ounce can chickpeas, drained and rinsed

3/4 teaspoon spicy curry powder

4 teaspoons olive oil

Kosher salt and freshly ground black pepper

1 small red onion (about 4 ounces), cut into 1-inch pieces

1 small sweet potato (about 7 ounces), peeled and chopped into 1/2-inch pieces

4 ounces medium cremini mushrooms, halved

1/3 cup fat-free Greek yogurt

1 tablespoon tahini

1 lemon

1 cup cooked quinoa

1/2 avocado, thinly sliced

Directions

Preheat the oven to 425 degrees F.

Toss the chickpeas with the curry powder, 1 teaspoon of the oil, 1/4 teaspoon salt and a few grinds of black pepper in a medium bowl. Place on one side of a baking sheet. Arrange the onions next to the chickpeas, then the sweet potatoes and lastly the mushrooms. Toss the onions, sweet potatoes and mushrooms with the remaining 3 teaspoons oil, 1/4 teaspoon salt and a generous amount of black pepper. Bake until the chickpeas are a bit crunchy and the sweet potatoes are softened and starting to turn brown in a few spots, 25 to 30 minutes.

Meanwhile, whisk the yogurt, tahini and juice of half the lemon in a small bowl. Slice the remaining lemon into wedges.

Divide the quinoa between two bowls. Arrange half the vegetables and avocado slices on top of the quinoa, leaving a space for the yogurt in the middle. Dollop the yogurt in the empty space and serve with the lemon wedges.

VEGETARIAN TACO SOUP IN THE CROCKPOT

This recipe left me in a quandary: do I post it on Taco Tuesday with tacos, or should I post it with soups? I guess this would fit in both places, which is why I'm adding it today.

This comes from Jolinda Hackett, who wrote for The Spruce Eats. Jolinda wrote, “I love Mexican food. Or, perhaps it's more accurate to say I love Mexican-American food. Or rather, I love both!

“This vegetarian taco soup recipe with kidney beans, pinto beans and black beans isn't going to win any awards of authenticity, but it's quick to prepare (you really just dump everything in the crockpot), easy, high-protein, nearly fat-free, and deliciously satisfying. Plus, it's a great vegetarian and vegan option for families on a budget. Keep it vegan by omitting the optional cheese and sour cream toppings, or use dairy-free and vegan substitutes.”

Prep Time: 5 minutes; Cook Time: 480 minutes; Total Time: 485 minutes; Yield: 6 servings as a main dish

To view this online, click here.

Ingredients

1 can corn kernels, drained

1 can kidney beans or navy beans, drained

1 can pinto beans, drained

1 can black beans, drained

1 7-ounce can green chiles (optional - you may want to omit this if you're cooking for kids)

1 14-ounce can stewed tomatoes (Mexican-style is best, if you can find it) - do not drain

1 package taco seasoning mix

1/4 tsp cumin

3/4 tsp onion powder

1/2 teaspoon salt

1/2 tsp garlic powder

Optional garnishes:

tortilla chips or corn chips

grated cheese

chopped green onions

fresh chopped cilantro

Preparation

Add ingredients in crockpot. Cook on low crockpot setting for 8-10 hours.

If you're in a hurry, you can also set this on high in the crockpot for 3 hours.

Top each bowl of soup with optional garnishes to serve: cheese, a dollop of sour cream, some tortilla chips or corn chips and fresh chopped cilantro or green onions.

This is a thicker soup, similar to a stew. To thin it out, you can add a little vegetable broth or soy milk, if you like.

LENTIL SLOPPY JOES

This is from Diabetes Food Hub.

Prep Time: 15 minutes; Cook Time: 30 minutes; Servings: 6; Serving Size: 1 hamburger bun and about 1/2 cup lentil mix

To view this online, go to https://diabetesfoodhub.org/recipes/lentil-sloppy-joes.

Ingredients

1 medium white onion (sliced into 12 thin onion slices)

6 leaves lettuce

6 whole whole wheat hamburger buns

1/4 tsp salt

1/2 tsp smoked paprika

1/2 tsp chili powder

1 tbsp Worcestershire sauce

1 tbsp brown sugar

1/4 cup tomato sauce

1 cup lentils (green, rinsed)

2 cups low sodium vegetable broth

2 cloves garlic (minced)

1 small yellow onion (diced)

1 tbsp Extra Virgin Olive Oil

Directions

Place a saucepan over medium heat. Add the oil, onion, and garlic. Cook, stirring occasionally, until onion begins to soften, 3–4 minutes.

Add the broth and lentils. Bring to a boil, then reduce heat to a simmer and cover for about 20 minutes, until lentils are tender.

Stir in the tomato sauce, brown sugar, Worcestershire sauce, and spices.

To serve, divide lentils between buns. Top with lettuce and onion rings.

Serve with a tossed salad on the side.

CRISPY HALLOUMI WITH TOMATOES AND WHITE BEANS

This is from Nargisse Benkabbou in The New York Times cooking enewsletter. For this recipe, Nargisse wrote, "This vibrant vegetarian dish combines savory broiled halloumi, juicy cherry tomatoes and creamy white beans for a satisfying one-pan meal. When broiled, the halloumi becomes golden and crispy on the outside while staying soft and chewy on the inside, adding a deliciously hearty texture to each bite. Highly adaptable, this recipe allows for any canned, creamy white bean that you have on hand, like butter beans or navy beans, and thyme can be used in place of oregano. With a drizzle of olive oil, a touch of honey and fresh herbs, this recipe is perfect for a quick, meatless weeknight dinner that feels special."

I had seen several recipes over the past year or so featuring halloumi, and had no idea what it was. This recipe got me interested enough to Google it. Turns out it's a type of cheese that lends itself well to grilling, etc., and has an interesting taste. Now I'm seriously wanting to try it, and will no doubt use this recipe as a starting point. Thanks, Nargisse!

Prep Time: 5 minutes; Cook Time: 25 minutes; Total Time: 30 minutes; Yield: 4 servings

To view this online, go to https://cooking.nytimes.com/recipes/1026520-crispy-halloumi-with-tomatoes-and-white-beans. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, great guides, and more. You might even find a new food to try!

Ingredients

Olive oil, as needed

1 pound cherry or grape tomatoes, halved lengthwise

2 garlic cloves, minced or pressed

1 tablespoon finely chopped parsley, plus more for serving

1 teaspoon honey, plus more for serving

1/2 teaspoon dried oregano or thyme

Salt and black pepper

1 (15-ounce) can cannellini beans, butter beans or navy beans, drained

1 (8-ounce) block halloumi, cut into 1/4-inch-thick slices

1/2 lemon

Crusty bread (optional), for serving

Preparation

Set broiler to high heat, with a rack positioned in the upper third of the oven, 3 to 4 inches from the heat source.

In a large, ovenproof pan over medium heat, combine 2 tablespoons olive oil with the tomatoes, garlic, parsley, honey and oregano. Season with salt and pepper and cook, stirring frequently, until the tomatoes soften and release their juices, about 10 minutes.

Stir in the beans and cook until heated through, about 3 minutes. Taste and season with more salt and pepper if needed. Turn off the heat.

Arrange the halloumi slices on top of the tomato-bean mixture in the pan. Transfer the pan to the oven. Broil until the halloumi is golden and crispy on top, about 5 minutes, depending on the oven’s broiler strength.

Drizzle generously with olive oil, squeeze the lemon half over the pan and add a light drizzle of honey. Garnish with parsley and serve immediately, with bread if desired.

VEGETARIAN SHEPHERD'S PIE

This is from Samantha Seneviratne at The New York Times cooking enewsletter. For this recipe, Samantha wrote, "French green lentils (Puy lentils) make a hearty base for this vegetarian shepherd’s pie. They may be slighter harder to find than other lentils, but they’re worth the extra effort. Unlike brown or red lentils, green lentils retain their shape and texture after cooking, which means they stand up well to a long simmer and this rich potato topping. Store-bought vegetable stock can vary greatly so be sure to buy one with a pleasant flavor that isn’t too sweet. (Note: Parmigiano-Reggiano cheese contains rennet, so it is not vegetarian. Use a vegetarian Parmesan or leave it out. If you leave it out, be sure to season the potatoes well with salt and pepper.)"

Total Time: 1-3/4 hours; Yield: 4 to 6 servings

To view this online, go to https://cooking.nytimes.com/recipes/1019221-vegetarian-shepherds-pie. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.

Ingredients

For the Topping

2 tablespoons kosher salt, plus more for seasoning

2 pounds russet potatoes, peeled and quartered (about 3 large)

6 tablespoons unsalted butter

1/2 cup whole milk

1/2 cup sour cream

1/2 cup packed grated Parmigiano-Reggiano cheese or vegetarian Parmesan (optional)

Freshly ground black pepper

For the Filling

3/4 cup French lentils

4 sprigs thyme

3-1/2 cups vegetable broth

1 teaspoon kosher salt, plus more for seasoning

4 tablespoons butter

8 ounces sliced mixed mushrooms, such as button, cremini, and shiitake

1 large leek, white part only, thinly sliced (about 1-1/2 cups)

2 medium carrots, peeled and diced (about 1 cup)

2 cloves garlic, minced

Freshly ground black pepper

2 tablespoons tomato paste

2 tablespoons flour

1 cup frozen peas, thawed

1 to 2 teaspoons fresh lemon juice

Preparation

In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Add potatoes to boiling water and boil for about 15 to 20 minutes, until soft; a knife should go in with almost no resistance.

Meanwhile, prepare the filling: In a 10-inch oven-safe skillet with high sides or an enameled cast-iron braiser over medium-high heat, bring the lentils, thyme and 2 cups of the broth to a simmer with 1 teaspoon salt. Reduce the heat and continue to cook the lentils, partly covered, until they are tender and most of the liquid is absorbed, about 20 minutes. Transfer the lentils to a bowl.

Finish the topping: In a small saucepan or a microwave oven, heat 6 tablespoons of the butter and milk together until butter melts. Drain potatoes well and return to pot. Using a masher or a ricer, mash hot potatoes until smooth. Mix in the hot butter mixture and sour cream just until blended. Stir in 1/2 of the Parmigiano. Season to taste with salt and pepper. Cover and set aside.

Finish the filling: Heat the oven to 375 degrees. Melt the butter in the 10-inch skillet over medium-high heat. Add the mushrooms and cook, stirring often with a wooden spoon, until they are deep golden brown, about 8 to 10 minutes. Reduce the heat to medium and add leeks, carrots and garlic, and continue to cook until tender, another 10 minutes. Season to taste with salt and pepper. Add the tomato paste and stir, cooking until it is well combined, another 2 to 3 minutes. Sprinkle flour over the mixture, stir and cook for 1 minute. Add remaining 1½ cups broth, cooked lentils and peas, and cook until thickened. Remove thyme stems and stir in lemon juice to taste.

Top the mixture with dollops of the mashed potatoes, then spread them out over the top. (Or transfer the lentil mixture to a 3-quart casserole dish and spread into an even layer, and top with potatoes.) Sprinkle with the remaining Parmigiano. Transfer to the oven and, if the mixture is at the top edges of your pan, set a foil-lined baking sheet underneath the pan to catch any drips. Bake the pie until the potatoes have begun to brown and the edges are bubbling, about 30 minutes. Let stand at room temperature for 15 minutes before serving.