Monday Recipes

I hope you had a good Thanksgiving weekend. While ours was nice, I'm glad that's over for another year. Next stop, December's holidays!

Here are six yummy recipes to get the week started just right, including Lasagna Roll-Ups and Cheese and Rice Stuffed Peppers. Enjoy!

SUPER-EASY SLOW-COOKER THREE-BEAN CHILI

This comes from WW (Weight Watchers), and begins, "This chili recipe makes enough to serve ten people. Using almost entirely canned items, you can have a filling, flavorful warm dish. And don't let the total cook time scare you: The majority of that time is for the ingredients to boil down. For a huge chunk of that time, you just have to monitor it. If you don't have 10 people to enjoy this with, you can meal-prep it for the week, or use the leftovers to fill tacos or a burrito."

Prep Time: 15 minutes; Cook Time: 3 hours; Total Time: 3 hours 15 minutes; Serves: 10; Difficulty: Easy

To view this yumminess online, go to https://www.weightwatchers.com/us/recipe/super-easy-slow-cooker-three-bean-chili/5626a63b2084d63a3401c10f.

Ingredients

1 large uncooked onion, minced

Garlic clove, 1 medium clove, minced

30 oz Canned black beans, rinsed and drained

30 oz Canned kidney beans, rinsed and drained

30 oz Canned pinto beans, rinsed and drained

29 oz Canned diced tomatoes with chilies

15 oz Canned tomato sauce

Spiced seasoning mix, 1 1/4 oz, chili variety

Frozen corn kernels, 14 oz, thawed

Fresh lime juice, 1 Tbsp, or to taste

Cilantro, 1/2 cup(s), fresh, chopped

Directions

Combine onion, garlic, beans, tomatoes, tomato sauce, and seasoning mix in a slow cooker. Cover and cook on high heat for 2-3 hours (or low heat for 4-6 hours). Add frozen corn during last hour of cooking. Stir in lime juice and cilantro just before serving.

Serving size: about 1 1/3 cups

HERBED CARROT SOUP



From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett



Ingredients

2 pounds of carrots, chopped

1 large onion, diced

6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking

2 cloves garlic, crushed

4 Tbs of butter

6 C of vegetable stock

Freshly grated mace or nutmeg

Salt & pepper to taste

Directions

Lightly sauté the onion and garlic in the butter. Add the stock and carrots and simmer for about 15 minutes. Add the bundle of herbs and continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, and put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg and salt and pepper to taste. Serve with some fresh, homemade bread and garnish with some fresh parsley and a little chopped fresh thyme.

Note: The original recipe called for vegetable or chicken stock.

LASAGNA ROLL-UPS

This recipe, from FamilyTime, begins, “These tender lasagna rolls are filled with a ricotta-mushroom-pesto mixture, and baked in a special sauce made by combining Prego® Traditional Italian Sauce and Pace® Picante Sauce.”

Serves: 4 servings (2 roll-ups each); Prep Time: 30 minutes; Cook Time: 35 minutes

To view this online, click here.

Ingredients

1 cup ricotta cheese

1 can (about 4 ounces) mushroom stems and pieces, drained

1/2 cup refrigerated pesto sauce

8 lasagna noodle, cooked and drained

2 cups Prego® Traditional Italian Sauce or Tomato, Basil & Garlic Italian Sauce

3/4 cup Pace® Picante Sauce

4 ounces shredded mozzarella cheese (about 1 cup)

Directions

Stir the ricotta, mushrooms and pesto in a medium bowl. Top each noodle with 1/4 cup of the cheese mixture. Spread to the edges. Roll up like a jelly roll. Place the rolls seam-side down in a 2-quart shallow baking dish.

Stir the Italian sauce and picante sauce in a small bowl and pour the mixture over the roll-ups.

Bake at 400°F. for 30 minutes or until they're hot and bubbling. Top with the mozzarella cheese. Bake for 5 minutes or until the cheese is melted. Let stand for 10 minutes.

SPAGHETTI AGLIO E OLIO

This is from Katherine Gillen, a contributor to PureWow. She wrote, "There are nights when we want to pull out all the stops on a fancy mac and cheese, and there are nights when we’ll do almost anything to not make dinner. Spaghetti aglio e olio is for those nights. Our version of the traditional Neapolitan pasta dish takes just 20 minutes to make (and calls for only five ingredients).

"A few tips come dinnertime: One, you’ll want to use a good quality olive oil, since it’s one of the stars of this recipe. And two, cook the oil-garlic mixture in a large, high-sided skillet (or better yet, a Dutch oven) so you’re free to toss vigorously when you add the noodles. It’ll make achieving a glossy sauce *that much* easier."

Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Makes 4 servings

To view this online, go to https://www.purewow.com/recipes/spaghetti-aglio-e-olio.

Ingredients

Kosher salt

12 ounces long strand pasta (such as spaghetti, bucatini or linguine)

1/4 cup extra-virgin olive oil

8 garlic cloves, peeled and thinly sliced

1/2 teaspoon crushed red pepper flakes, plus more as needed

Finely grated Parmesan cheese, fresh chopped parsley and flaky salt, to garnish (optional)

Directions

Bring a large pot of water to a boil and season generously with kosher salt. Cook the pasta until just shy of al dente (about 2 minutes less than the package directions). Use a liquid measuring cup to reserve about 1 cup of the pasta water.

Meanwhile, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the garlic and red pepper flakes and cook, stirring frequently, until the garlic is sizzling and golden, about 3 minutes.

Using tongs, transfer the pasta from the water directly into the olive oil and garlic mixture. Add about 1/2 of the reserved pasta water, and cook, tossing vigorously, until the sauce lightly coats the pasta. (You can add more pasta water as needed.)

Divide the pasta among four bowls, and garnish with more pepper flakes, Parmesan cheese, parsley and flaky salt, if using.

CHEESE AND RICE STUFFED PEPPERS

Recipe Yield: Yield: 4 servings

Source: The New Family Cookbook for People with Diabetes

Book Title: The New Family Cookbook for People with Diabetes

View this online at https://diabeticgourmet.com/diabetic-recipes/cheese-and-rice-stuffed-peppers.

Ingredients

4 medium green bell peppers

2 cups cooked rice

1 cup (4 ounces) shredded reduced-fat Cheddar cheese

2 tablespoons chopped fresh parsley

1/2 teaspoon salt

1/8 teaspoon freshly ground pepper

Directions

Preheat the oven to 300 degrees F.

Slice off the tops of the peppers. Wash the peppers and remove the cores and seeds. Stand the pepper cups upright in a saucepan containing 1/2 cup boiling water. Cover tightly and allow steam 5 minutes. Remove and drain.

In a large bowl, mix together the rice, cheese parsley, salt, and ground pepper. Divide the mixture and stuff each pepper.

Stand the peppers in a loaf pan or cupcake tins. Bake for about 15 minutes, until the filling is hot and the cheese melts.

Nutritional Information Per Serving: Calories: 222; Fat: 4 g; Sodium: 455 mg; Cholesterol: 15 mg; Protein: 12 g; Carbohydrates: 31 g

Diabetic Exchanges: 1-1/2 Starch, 2 Vegetable, 1 Lean Meat

CHOCOLATE CHIP PUMPKIN BARS

This is from Kariely Tillman on OneGreenPlanet. Kariely wrote, “These chocolate chip pumpkin bars are perfect if you love the pumpkin and chocolate combination. It would be safe to say it runs a close second only to the peanut butter and chocolate combination. Not only do these bars have a chocolate crust, but a creamy pumpkin filling loaded with chocolate chips. And best of all … they’re healthy and super easy to make! You can have them mixed up and in the refrigerator to firm up in less than 10 minutes using only a food processor.”

These are gluten-free, with no refined sugar, an are also listed as paleo vegan and vegan. Serves 14 - 16.

To view this online, go to https://www.onegreenplanet.org/vegan-recipe/clean-eating-chocolate-chip-pumpkin-bars/.

Ingredients

For the Crust:

2 cups pecans

1/4 cup raw cacao powder

4 Medjool dates, pitted

1 tablespoon coconut oil

For the Bars:

1 cup pumpkin purée

1/2 cup cashew butter

1/2 cup coconut flour

4 Medjool dates, pitted

1 tablespoon coconut oil

1 teaspoon vanilla bean powder

1/4 teaspoon ground nutmeg

2 pinches ground cloves

1 cup vegan mini chocolate chips

Preparation

To Make the Crust:

Add all ingredients for the crust to a food processor and process until it is well blended and has a crumbly texture.

Remove and spread evenly in an 8x8-inch baking dish and press down firmly.

Set aside.

To Make the Filling:

Add the cashew butter and dates to a food processor and process until creamy and well blended.

Add the remaining ingredients (except the mini chocolate chips) to the food processor and process until well blended.

Transfer the mixture to a medium sized bowl and gently stir in the mini chocolate chips by hand.

Add the mixture on top of the crust and spread evenly.

Put it in the refrigerator for 30-60 minutes, or until it becomes firm.

Store in the refrigerator until ready to serve because it will get soft and lose it's shape if left out at room temperature.

Notes:

Feel free to adjust the pumpkin spices (nutmeg, clove, vanilla) to your preference.

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday (since not everyone loves tacos). Today's double post includes Tofu-Spinach Lasagna, No-Roll Mexican Rice Enchiladas, and Chocolate Chip Pumpkin Bars. Enjoy!

CREAMY LEMON PASTA

This yumminess is from Barbara Kafka in The New York Times cooking e-newsletter. Barbara wrote, "This astonishingly delicious pasta dish is surprisingly easy to make. Just combine the zest of two lemons, heavy cream, salt and pepper in a saucepan, and let it come to a boil. Pour over freshly cooked egg noodles, add fresh lemon juice and toss. Cook for a couple minutes until the sauce has thickened slightly and cloaks the noodles in a rich, creamy, lemony brightness. It's luxurious weeknight cooking at its best."

Time: 30 minutes; Yield: 6 servings

This can be found in "Secrets of a Lemon Lover In a Season of Plenty", and can be viewed online at https://cooking.nytimes.com/recipes/8355-creamy-lemon-pasta.

Ingredients

12 ounces wide egg noodles

Zest and juice of 2 lemons; zest cut in very thin strips 1 inch long

1 cup heavy cream

Kosher salt, to taste

Lots of freshly ground black pepper

Ingredients

Bring a large pot of salted water to a boil. Add noodles, and stir to separate. Cook for 8 minutes or until tender. Drain, then return to the cooking pot.

Just before noodles are done, in a small saucepan combine the lemon zest, cream, salt and pepper. Cook over medium heat for 2 minutes, or until cream comes to a boil.

Pour cream mixture over drained noodles, and add the lemon juice. Stir to coat. Cook over medium heat, stirring, until all the liquid is absorbed, about 1 to 2 minutes. Season with additional pepper, if desired.

VEGGIE CHILI CORNBREAD CASSEROLE

This comes from Taylerand20 at Allrecipes. Prep Time: 30 minutes; Cook Time: 1 hour 10 minutes; Additional Time: 10 minutes; Total Time: 1 hour 50 minutes; Servings: 10

To view this online, go to https://www.allrecipes.com/recipe/270846/veggie-chili-cornbread-casserole/.

Ingredients

Chili:

2 tablespoons olive oil

1 medium yellow onion, chopped

1 large carrot, peeled and chopped

1 large red bell pepper, chopped

4 cloves garlic, minced

2 tablespoons chili powder

2 teaspoons ground cumin

1 teaspoon dried oregano

1 1/2 teaspoons smoked paprika

1/4 teaspoon ground cinnamon

salt to taste

ground black pepper to taste

1 (28 ounce) can diced tomatoes with juice

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can kidney beans, rinsed and drained

1 (15 ounce) can pinto beans, rinsed and drained

1 cup frozen corn

2 cups vegetable broth

1 tablespoon lime juice

Cornbread:

1 1/2 cups milk

1 large egg

1 1/2 cups yellow cornmeal

1 cup all-purpose flour

2 tablespoons brown sugar

1 1/2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

5 tablespoons unsalted butter, melted

1 small jalapeno pepper, chopped

Garnish:

1 jalapeno pepper, sliced

2 tablespoons chopped fresh cilantro

Directions

Heat olive oil in a large Dutch oven over medium heat until shimmering, about 1 minute. Add onion, carrot, and bell pepper. Mix to combine and cook until tender, about 8 minutes. Add garlic, chili powder, cumin, oregano, paprika, cinnamon, salt, and black pepper. Stir and cook until fragrant, about 2 minutes.

Add diced tomatoes, black beans, kidney beans, pinto beans, and corn to the Dutch oven and stir to combine. Pour in broth and lime juice; stir to combine. Increase heat to high and bring chili to a boil, about 5 minutes. Reduce heat to medium-low. Simmer, uncovered and stirring occasionally, about 30 minutes.

Meanwhile, preheat the oven to 400 degrees F.

Whisk milk and egg together in a large bowl until well combined.

Combine cornmeal, flour, brown sugar, baking powder, salt, and baking soda together in a large bowl. Add milk mixture and whisk until smooth. Add melted butter and stir to combine. Add jalapeno and stir to incorporate into the cornbread batter.

Remove Dutch oven from the stove. Pour batter over the chili in the Dutch oven. Use a spatula to cover chili completely and smooth the top.

Bake in the preheated oven until a toothpick inserted into the cornbread comes out clean, 25 to 30 minutes. Let cool for about 10 minutes before serving.

Garnish cornbread casserole with sliced jalapeno and cilantro.

TOFU-SPINACH LASAGNA

This is from PETA's website. Whether you like PETA or not, they do have good vegetarian recipes. This one makes 6 to 8 servings, and can be viewed online at https://www.peta.org/recipes/tofu-spinach-lasagne/.

Ingredients

1/2 lb. lasagna noodles

2 10-oz. packages frozen chopped spinach, thawed and drained

1 lb. soft tofu

1 lb. firm tofu

1 Tbsp. sugar

1/4 cup soy milk

1/2 tsp. garlic powder

2 Tbsp. lemon juice

3 tsp. minced fresh basil

2 tsp. salt

4 cups tomato sauce

Instructions

Cook the lasagna noodles according to the package directions. Drain and set aside.

Preheat the oven to 350 degrees F.

Squeeze the spinach as dry as possible and set aside.

Place the tofu, sugar, soy milk, garlic powder, lemon juice, basil, and salt in a food processor or blender and blend until smooth. Stir in the spinach.

Cover the bottom of a 9-inch-by-13-inch baking dish with a thin layer of tomato sauce, then a layer of noodles (use about one-third of the noodles). Follow with half of the tofu filling. Continue in the same order, using half of the remaining tomato sauce and noodles and all of the remaining tofu filling. End with the remaining noodles, covered by the remaining tomato sauce. Bake for 25 to 30 minutes.

FRENCH MACARONI AND CHEESE

This is from Rebecca Franklin, who wrote for The Spruce Eats. Rebecca wrote, "This French macaroni and cheese recipe tastes velvety smooth, rich, and just a touch sophisticated - nothing like those little blue boxes of dry, salty mix sold in markets and convenience stores. This dish takes only 40 minutes to prepare, much less than a quarter of which is spent actively cooking. Use this French-style "mac and cheese" as an unexpected side dish on a dinner menu or as the focal point of a winter-themed mountain lodge party."

Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 1 bowl macaroni (6 servings)

To view this online, go to https://www.thespruceeats.com/french-macaroni-and-cheese-recipe-1375553.

Ingredients

16 ounces small macaroni

1 clove garlic (cut in half lengthwise)

2 tablespoons butter (melted)

1 1/4 cups crème fraiche

2 cups Gruyere cheese (shredded)

2 cups Cantal cheese (shredded)

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/3 cup dry breadcrumbs

Directions

Preheat an oven to 350 F.

Prepare the macaroni according to package instructions and drain it.

While the macaroni is boiling, rub the cut end of the garlic across the entire inner surface of a three-quart baking dish.

Brush the same surface with the melted butter.

Pour the drained macaroni into the prepared baking dish.

Stir the crème fraiche, 1 1/2 cups of the shredded cheese, salt, and pepper into the pasta.

Sprinkle the breadcrumbs and the remaining cheese over the surface of the macaroni and cheese.

Bake the casserole, uncovered, for 20 to 25 minutes, until it is hot and bubbly throughout and turns light golden brown on top.

Serve immediately.

CHOCOLATE CHIP PUMPKIN BARS

This is from Kariely Tillman on OneGreenPlanet. Kariely wrote, “These chocolate chip pumpkin bars are perfect if you love the pumpkin and chocolate combination. It would be safe to say it runs a close second only to the peanut butter and chocolate combination. Not only do these bars have a chocolate crust, but a creamy pumpkin filling loaded with chocolate chips. And best of all … they’re healthy and super easy to make! You can have them mixed up and in the refrigerator to firm up in less than 10 minutes using only a food processor.”

These are gluten-free, with no refined sugar, an are also listed as paleo vegan and vegan. Serves 14 - 16.

To view this online, go to https://www.onegreenplanet.org/vegan-recipe/clean-eating-chocolate-chip-pumpkin-bars/.

Ingredients

For the Crust:

2 cups pecans

1/4 cup raw cacao powder

4 Medjool dates, pitted

1 tablespoon coconut oil

For the Bars:

1 cup pumpkin purée

1/2 cup cashew butter

1/2 cup coconut flour

4 Medjool dates, pitted

1 tablespoon coconut oil

1 teaspoon vanilla bean powder

1/4 teaspoon ground nutmeg

2 pinches ground cloves

1 cup vegan mini chocolate chips

Preparation

To Make the Crust:

Add all ingredients for the crust to a food processor and process until it is well blended and has a crumbly texture.

Remove and spread evenly in an 8x8-inch baking dish and press down firmly.

Set aside.

To Make the Filling:

Add the cashew butter and dates to a food processor and process until creamy and well blended.

Add the remaining ingredients (except the mini chocolate chips) to the food processor and process until well blended.

Transfer the mixture to a medium sized bowl and gently stir in the mini chocolate chips by hand.

Add the mixture on top of the crust and spread evenly.

Put it in the refrigerator for 30-60 minutes, or until it becomes firm.

Store in the refrigerator until ready to serve because it will get soft and lose it's shape if left out at room temperature.

Notes:

Feel free to adjust the pumpkin spices (nutmeg, clove, vanilla) to your preference.

NO-ROLL MEXICAN RICE ENCHILADAS

This comes from Betty Crocker, and begins, "Take the mess out of making a Mexican favorite: just fill, fold, and bake these vegetarian rice-bean-cheese enchiladas."

Prep Time: 30 minutes; Total Time: 1 hour 5 minutes; Servings: 5

To view this online, go to https://www.bettycrocker.com/recipes/no-roll-mexican-rice-enchiladas/f2afcaed-9e8e-4826-8764-b8e3ccb74a1f.

Ingredients

1 box (6.4 oz) rice and vermicelli mix with Spanish seasonings

2 tablespoons butter or margarine

2 1/4 cups water

1 can (19 oz) Old El Paso™ mild enchilada sauce

1 can (16 oz) pinto beans, drained, rinsed

1 can (11 oz) Southwestern style corn, drained

1 package (8.2 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (ten 6-inch tortillas)

2 cups finely shredded Mexican cheese blend (8 oz)

Directions

Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook rice and vermicelli with butter over medium heat until rice mixture is golden brown, stirring frequently. Stir in water and seasoning mix from rice box. Heat to boiling. Cover; reduce heat to low. Cook 15 to 20 minutes or until rice mixture is tender. Stir in 1/2 cup of the enchilada sauce, the pinto beans and corn.

Heat oven to 350°F. Place about 1/2 cup rice mixture on center of each tortilla; top rice mixture in each tortilla with about 1 tablespoon of the cheese. Fold each in half. Arrange tortillas in 2 rows of 5 in baking dish, placing tortillas open end up, slanting and overlapping. Pour remaining enchilada sauce evenly over enchiladas. Cover tightly with foil.

Bake 30 to 35 minutes or until hot and sauce begins to bubble. Uncover; sprinkle with remaining cheese. Bake uncovered about 5 minutes longer or until cheese is melted.

Expert Tips

Enchiladas can be assembled earlier in the day. Pour the enchilada sauce over the enchiladas just before baking. Refrigerate enchiladas and sauce until just before baking. Enchiladas may need to bake 5 to 10 minutes longer.

Note: The recipe also adds, “One and a half cups finely chopped cooked chicken can be used in place of the beans.” Of course, that no longer makes it vegetarian...

Monday Recipes

It's Monday again, time to start the week off. Today's offerings include Spicy Pumpkin and Collards and Slow-Cooker Sloppy Joes. Enjoy!

SWEET-AND-SPICY GRILLED VEGETABLES WITH BURRATA

This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, "A colorful platter of soft, grilled vegetables in a sweet and spicy sauce can be the centerpiece of a light summery meal; just add some creamy cheese for richness and crusty bread to round things out. This recipe is extremely adaptable. You mix and match the vegetables, increasing the amounts of your favorites (or the ones you can get your hands on), and skipping anything you don’t have. And if your grill is large enough, you can make several different kinds of vegetables at the same time. Just don’t crowd them so they cook evenly."

Yield: 6 to 8 servings; Time: 45 minutes

This was featured in "Let Vegetables Be the Star of Your Memorial Day," and can be viewed online at https://cooking.nytimes.com/recipes/1021091-sweet-and-spicy-grilled-vegetables-with-burrata.

Note: The original ingredients list calls for 1 tablespoon fish sauce or colatura (optional). However, since this is optional, and this is a vegetarian blog, I'm leaving it out. It was part of the Sweet-and-Spicy Sauce.

Ingredients

For the Sweet-and-Spicy Sauce:

1/4 cup chopped raisins, preferably golden, or dried apricots

2/3 cup white wine vinegar or cider vinegar (or a combination)

2 tablespoons honey, plus more to taste

1/4 teaspoon red-pepper flakes

Pinch of fine sea salt

For the Vegetables (use any or all):

Extra-virgin olive oil

2 to 3 bell peppers, quartered, stems and seeds removed

1 to 2 zucchini or summer squash, sliced diagonally 1/2-inch thick

1 small eggplant, sliced diagonally 1/2-inch thick

2 to 4 ears yellow corn, shucked

8 ounces mushrooms, trimmed and halved or quartered

1 bunch thick asparagus, ends snapped

8 ounces cherry tomatoes, preferably still on the vine

For Serving:

2 small burrata or fresh mozzarella balls, or 2 cups fresh ricotta

Flaky sea salt and freshly ground black pepper

Basil or mint leaves, for serving

Crusty bread slices

Preparation

Make the sauce: Put raisins or apricots in a small heatproof bowl. In a small saucepan, combine vinegar, honey, fish sauce or colatura (if using), red-pepper flakes and salt. Bring to a boil, then let simmer until the mixture reduces slightly, about 3 minutes. Immediately pour over the raisins and let cool. Taste and stir in a little more honey if the sauce is too harsh. (Sauce can be made up to 1 week ahead and stored in the refrigerator.)

Prepare the vegetables: Oil the grill grate and light the grill. Have a serving platter at the ready.

Grill the peppers, zucchini, eggplant and corn directly on the grate, in batches if necessary, and turning them as needed. Move them around the grate so they cook evenly. Cook until they are lightly charred, watching them carefully, 5 to 12 minutes, depending on the vegetable.

To grill the mushrooms and asparagus, place them in a grilling basket if you have one, or put directly on the grill. (Arrange the asparagus perpendicular to the grates so they don’t fall through.) Grill, turning as needed, until charred all over, 6 to 10 minutes. Grill the cherry tomatoes, using the vine as a handle if possible, for 1 to 2 minutes, until they start to burst and char slightly. Transfer all the vegetables as they cook directly to the serving platter.

Add the cheese to the platter next to the vegetables. Immediately drizzle everything with some of the sauce, stirring it up to get the raisins, and with olive oil. Sprinkle with flaky sea salt and pepper and scatter the herbs generously on top. Serve the extra sauce and the bread alongside for making crostini with some of the vegetables and more of the tangy sauce.

Tip

To make this using a broiler, spread the vegetables on a rimmed sheet pan, drizzle with oil and broil until browned on top, then flip and broil until browned on the other side. The timing will depend on the vegetable, so stick with one kind per baking pan. You’ll need to do this in batches. You can also use a grill pan.

PAUL CARMICHAEL'S CURRIED RICE

This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, "I ate a version of this rice as an accompaniment to a few deep-fried paddles of Australian crab, sitting at the kitchen counter of Paul Carmichael’s excellent Momofuku Seiobo in Sydney. It tasted of a world far away, of Mr. Carmichael’s childhood in Barbados, in the Lesser Antilles, where influences of Africa, India, China and Britain combine in the food: the grains fried in butter scented with murky yellow curry powder, warm and fragrant, and flavored with fiery minced habanero and a salty punch of soy and oyster sauces. I sighed when I finished and asked for a recipe. I’ve been messing with it ever since. Please note: You’ll end up with more curry paste than you’ll need to season the rice, even if you season aggressively. Refrigerate the extra to make the dish a second time (it keeps well), or to enliven ground meat for a Caribbean-ish version of sloppy joes, even just to improve a bowl of instant ramen."

Yield: 2 to 4 servings, plus additional curry paste; Time: 30 minutes

This was featured in "The Evolution of Curried Rice", and can be viewed online at https://cooking.nytimes.com/recipes/1020231-paul-carmichaels-curried-rice.

Ingredients

1 1/2 teaspoons ground black pepper

1/2 teaspoon ground white pepper

3 tablespoons curry powder

2 teaspoons canola or other neutral oil

5 fresh curry leaves

6 tablespoons unsalted butter

2 shallots, peeled and diced

2 garlic cloves, peeled and minced

2 tablespoons soy sauce, plus additional as needed

1 1/2 tablespoons oyster sauce, plus additional as needed

1 tablespoon granulated sugar

1 to 2 habanero chiles, seeded and minced

3 cups cooked white rice, cooled

2 limes, 1 juiced and 1 quartered

Preparation

Place a large skillet over medium heat, and add to it the black pepper and white pepper. Toast, shaking the pan occasionally, until fragrant, about 1 minute. Add the curry powder, shake again and toast for 1 minute more. Scrape the toasted-curry-powder blend into a small bowl using a rubber spatula, and set aside.

Add the oil to the skillet, and swirl it around. When it shimmers, add the curry leaves, and fry, 1 minute. Stir in 4 tablespoons butter. When it melts, add the shallots and garlic. Lower the heat, and cook, stirring frequently, until the shallots are soft and translucent, 5 to 8 minutes.

Raise the heat to medium. Stir in the toasted-curry-powder blend, followed by 2 tablespoons soy sauce, 1 1/2 tablespoons oyster sauce and the sugar. Cook, stirring occasionally, until thickened, 3 to 5 minutes. Add habanero to taste, then adjust the levels of soy sauce and oyster sauce if you want to go a little saltier or sweeter. Scrape the curry paste into the small bowl.

To finish the dish, add the remaining 2 tablespoons butter to the skillet, and heat over medium-high. When the butter melts and foams, flake the rice into it, and allow it to crisp slightly, then stir a few heaping tablespoons of curry paste into the rice to season to taste. Finish with lime juice to taste, and serve with lime wedges alongside fried fish, stewed chicken, goat or lamb, or just on its own. Transfer remaining curry paste to a lidded container. Let cool, cover and refrigerate up to 1 month.

Tip

You’ll end up with more curry paste than you’ll need to season the rice, even if you season aggressively. Refrigerate the extra to make the dish a second time (it keeps well), or to enliven ground meat for a Caribbean-ish version of sloppy joes, even just to improve a bowl of instant ramen.

FRENCH MACARONI AND CHEESE

This is from Rebecca Franklin, who wrote for The Spruce Eats. Rebecca wrote, "This French macaroni and cheese recipe tastes velvety smooth, rich, and just a touch sophisticated - nothing like those little blue boxes of dry, salty mix sold in markets and convenience stores. This dish takes only 40 minutes to prepare, much less than a quarter of which is spent actively cooking. Use this French-style "mac and cheese" as an unexpected side dish on a dinner menu or as the focal point of a winter-themed mountain lodge party."

Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 1 bowl macaroni (6 servings)

To view this online, go to https://www.thespruceeats.com/french-macaroni-and-cheese-recipe-1375553.

Ingredients

16 ounces small macaroni

1 clove garlic (cut in half lengthwise)

2 tablespoons butter (melted)

1 1/4 cups crème fraiche

2 cups Gruyere cheese (shredded)

2 cups Cantal cheese (shredded)

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/3 cup dry breadcrumbs

Directions

Preheat an oven to 350 F.

Prepare the macaroni according to package instructions and drain it.

While the macaroni is boiling, rub the cut end of the garlic across the entire inner surface of a three-quart baking dish.

Brush the same surface with the melted butter.

Pour the drained macaroni into the prepared baking dish.

Stir the crème fraiche, 1 1/2 cups of the shredded cheese, salt, and pepper into the pasta.

Sprinkle the breadcrumbs and the remaining cheese over the surface of the macaroni and cheese.

Bake the casserole, uncovered, for 20 to 25 minutes, until it is hot and bubbly throughout and turns light golden brown on top.

Serve immediately.

SPICY PUMPKIN AND COLLARDS

This is from the Food Network. Prep Time: 20 minutes; Cook Time: 2 hours; Total Time: 2 hours 20 minutes; Yield: 4 servings; Level: Easy

You can view this online at https://www.foodnetwork.com/recipes/food-network-kitchen/spicy-pumpkin-and-collards-recipe-2108870.

Ingredients

2 2-to-3-pound sugar pumpkins

4 tablespoons unsalted butter

1 small onion, diced

1 plum tomato, diced

1 Scotch bonnet chile pepper, seeded and finely chopped

1 teaspoon chopped fresh thyme

1 clove garlic, chopped

4 scallions, chopped

1 pound frozen chopped collard greens, thawed

Kosher salt

1 cup evaporated milk

Pinch of freshly grated nutmeg

4 tablespoons breadcrumbs (preferably panko)

1 1/2 cups shredded sharp white cheddar cheese

2 tablespoons grated parmesan cheese

Ingredients

Preheat the oven to 375 degrees F. Slice off the top 1 1/2 inches of the pumpkins and discard. Scoop out the seeds and stringy pulp.

Melt 2 tablespoons butter in a large skillet over medium heat. Add the onion, tomato, chile pepper, thyme and garlic and cook, stirring, until the onion is slightly tender, about 5 minutes. Stir in the scallions and collard greens, add 1 1/4 teaspoons salt and cook, stirring, until the greens are slightly tender, about 15 minutes. Stir in the evaporated milk and nutmeg and bring to a gentle boil. Stir in 2 tablespoons breadcrumbs, the cheddar cheese and the remaining 2 tablespoons butter and cook, stirring, until the cheese melts and the mixture thickens slightly, about 2 minutes. Put the pumpkins in a 9-by-13-inch baking dish and fill evenly with the collard greens mixture.

Toss the remaining 2 tablespoons breadcrumbs with the parmesan. Sprinkle over the filling. Add 1 inch of boiling water to the baking dish. Cover loosely with foil and bake until the pumpkins are tender, about 1 hour, 15 minutes. Remove the foil and continue baking until browned and bubbly on top, about 30 more minutes. Let cool 5 minutes, then scrape the pumpkin flesh and serve with the collards.

CHOCOLATE CHIP PUMPKIN BARS

This is from Kariely Tillman on OneGreenPlanet. Kariely wrote, “These chocolate chip pumpkin bars are perfect if you love the pumpkin and chocolate combination. It would be safe to say it runs a close second only to the peanut butter and chocolate combination. Not only do these bars have a chocolate crust, but a creamy pumpkin filling loaded with chocolate chips. And best of all … they’re healthy and super easy to make! You can have them mixed up and in the refrigerator to firm up in less than 10 minutes using only a food processor.”

These are gluten-free, with no refined sugar, an are also listed as paleo vegan and vegan. Serves 14 - 16.

To view this online, go to https://www.onegreenplanet.org/vegan-recipe/clean-eating-chocolate-chip-pumpkin-bars/.

Ingredients

For the Crust:

2 cups pecans

1/4 cup raw cacao powder

4 Medjool dates, pitted

1 tablespoon coconut oil

For the Bars:

1 cup pumpkin purée

1/2 cup cashew butter

1/2 cup coconut flour

4 Medjool dates, pitted

1 tablespoon coconut oil

1 teaspoon vanilla bean powder

1/4 teaspoon ground nutmeg

2 pinches ground cloves

1 cup vegan mini chocolate chips

Preparation

To Make the Crust:

Add all ingredients for the crust to a food processor and process until it is well blended and has a crumbly texture.

Remove and spread evenly in an 8x8-inch baking dish and press down firmly.

Set aside.

To Make the Filling:

Add the cashew butter and dates to a food processor and process until creamy and well blended.

Add the remaining ingredients (except the mini chocolate chips) to the food processor and process until well blended.

Transfer the mixture to a medium sized bowl and gently stir in the mini chocolate chips by hand.

Add the mixture on top of the crust and spread evenly.

Put it in the refrigerator for 30-60 minutes, or until it becomes firm.

Store in the refrigerator until ready to serve because it will get soft and lose it's shape if left out at room temperature.

Notes:

Feel free to adjust the pumpkin spices (nutmeg, clove, vanilla) to your preference.

SLOW-COOKER SLOPPY JOES [VEGAN]

This recipe comes from OneGreenPlanet, and is Dairy Free and Vegan. Serves 7 – 8; Cook Time: 6 hours.

To view this online, click here.

Ingredients

3 cups textured vegetable protein

3 cups water

5 garlic cloves

1 cup Medjool dates, soaked and pitted

6 ounce can tomato paste

1 tomato, roughly chopped

2 tablespoons maple syrup

1 medium white onion, diced

1 tablespoon black strap molasses

4 tablespoons apple cider vinegar

1 tablespoon vegan Worcestershire sauce

2 tablespoons mustard

3 tablespoons hot sauce

Preparation

Add water, dates, garlic cloves, tomato, and tomato paste to a high-speed blender. Blend until smooth. Next, add remaining ingredients to the blender except the textured vegetable protein and stir, or blend on low until fully incorporated.

Turn a crock pot on high. Add textured vegetable protein, blender mixture, and diced onion. Stir until protein is thoroughly coated with the blender sauce and onion. Cook on high for 4-5 hours, or on low for 6-8 hours.

Desserts

Since we're coming up on the final holidays of a rough year, we all could use something decadent. And how better to do that than with six yummy desserts?! Try your hand at the Peanut Butter Chocolate Cake or Chocolate Peppermint Bars and go from there. Enjoy!

PEANUT BUTTER BARS WITH SALTED CHOCOLATE GANACHE

This is from Nancy Fuller of The Food Network’s Farmhouse Rules.

Total: 1 hr 10 min; Active: 25 min; Yield: 8 servings; Level: Easy

To view this online, go to http://www.foodnetwork.com/recipes/nancy-fuller/peanut-butter-bars-with-salted-chocolate-ganache.

Ingredients

Nonstick cooking spray, for baking dish

1 1/2 cups confectioners' sugar

1 1/2 cups graham cracker crumbs

1 cup creamy peanut butter

Kosher salt

1 stick (8 tablespoons) unsalted butter, melted

8 ounces semisweet baking chocolate, chopped into small pieces

1 cup heavy cream

1 teaspoon flaky sea salt, optional

Directions

Coat the bottom and sides of an 8-by-8-inch baking dish with nonstick spray.

In a large bowl, stir to combine the confectioners' sugar, graham cracker crumbs, peanut butter, 1/8 teaspoon salt, and melted butter. Press the mixture into the prepared baking dish and set aside.

Place the chocolate and 1/8 teaspoon salt in a medium bowl. Heat the cream in a small saucepan until bubbles start to form around the edges. Pour the cream over the chocolate, let sit for 1 minute and then whisk until completely melted and smooth.

Pour the ganache over the peanut butter mixture and refrigerate until the chocolate is cooled and set, at least 45 minutes and up to overnight.

Sprinkle evenly with the flaky sea salt. Cut into squares to serve.

FOUR-FAVOR SHEET PAN PIE

This yumminess comes from the Food Network, and begins, “A clever sheet pan hack gives you quadruple the Thanksgiving pie fun (and saves the time and effort of making four individual pies). Apple, cherry, pumpkin and pecan coexist peacefully in one giant slab that feeds a crowd.”

Level: Intermediate; Total: 2 hr; Active: 1 hr; Yield: 16 to 18 servings

To view this online, click here.

Ingredients

Crusts:

Two 14.1-ounce boxes refrigerated rolled pie crust (4 crusts total)

All-purpose flour, for dusting

1 large egg, lightly beaten

1/4 cup turbinado sugar

Apple Pie:

2 pounds mixed apples (such as Granny Smith, Gala and McIntosh), peeled, cored and sliced 1/4-inch thick

1/4 cup granulated sugar

1 tablespoon fresh lemon juice

4 tablespoons unsalted butter

2 teaspoons all-purpose flour

3/4 teaspoon ground cinnamon

Kosher salt

Sour Cherry Pie:

2 cups drained jarred sour cherries, plus 3/4 cup juice from the jar

2 tablespoons cornstarch

1/4 cup granulated sugar

Pumpkin Pie:

1 1/3 cups canned pure pumpkin puree

2/3 cup evaporated milk

1/2 cup granulated sugar

1 teaspoon pumpkin pie spice

1 large egg

Pecan Pie:

1/2 cup packed light brown sugar

1/2 cup light corn syrup

4 tablespoons unsalted butter, melted

1 teaspoon pure vanilla extract

2 large eggs

Kosher salt

3/4 cup roasted pecan halves

Directions

For the crusts: Preheat the oven to 350 degrees F. Unroll 3 of the pie crusts on a lightly floured work surface. Stack them on top of each other. Roll out the thick, layered dough to a 15-by-21-inch rectangle. Press into a rimmed baking sheet so that the crust comes up the sides and hangs over slightly. This will be the bottom crust. Chill until ready to use, at least 30 minutes.

Use the remaining crust for the top of the pie. Unroll it on a lightly floured work surface and roll it to a 14-by-18-inch rectangle. Cut the dough in half so you have two 7-by-9-inch pieces. One half will be the top crust for the apple portion of the pie. Cut the other half into 1-inch diagonal strips to use for the lattice on the cherry pie. Place the rectangle and strips on a parchment-lined baking sheet and chill until ready to use.

For the apple pie: Toss the apples in a medium bowl with the sugar and lemon juice. Melt the butter in a large skillet over medium-high heat, add the apples and cook, stirring occasionally, until tender, about 10 minutes. Stir in the flour, cinnamon and a pinch of salt and cook until thickened, about 1 minute more. Cool completely.

For the sour cherry pie: Place the cherries in a medium bowl. Whisk 1/4 cup cherry juice with the cornstarch in a small saucepan until completely smooth. Add the remaining cherry juice and sugar and bring to a boil over medium-high heat. Cook, whisking constantly, until thick and glossy, about 30 seconds. Pour the sauce over the cherries and gently fold to combine. Cool completely.

For the pumpkin pie: Whisk together the pumpkin, evaporated milk, sugar, pumpkin pie spice and the egg and in a medium bowl until smooth. Set aside.

For the pecan pie: Whisk together the brown sugar, corn syrup, butter, vanilla, eggs and a pinch of salt in a medium bowl until smooth. Fold in the pecans and set aside.

Once all fillings are made, begin assembling the pie. Remove both baking sheets with dough from the refrigerator.

Visualize the sheet pan is divided in half lengthwise and then crosswise so you have 4 equal quadrants. Each quadrant will hold a different pie filling. Prick the bottom crust all over with a fork.

Add the pie fillings in this order: Add the apple pie filling to the upper left quadrant of the crust; spread it to cover a 7-by-9-inch rectangle. Moving counter clockwise, pour the pumpkin filling right under the apple pie filling and spread it the same size as the apple filling. Spread out the cherry filling next to the pumpkin filling. Fill the top right empty space with the pecan filling.

Cover the apple pie quadrant with the reserved rectangle of dough. Lay the pie strips out diagonally over the cherry pie quadrant. Press any remaining strips of dough around the edge of the pie to thicken the rim. Crimp the edge of the pie, making sure to incorporate and crimp together the dough from the apple quadrant. Brush the edges and the dough on top of the pie with egg and sprinkle with turbinado sugar. Cut decorative slits in the apple pie crust.

Bake until all pies are set and the crust on the apple pie and cherry pie is golden brown and crisp, 55 minutes to 1 hour 5 minutes.

PUMPKIN FLAN WITH MAPLE CARAMEL

This yumminess comes from The Barefoot Contessa (otherwise known as Ina Garten). Serves 8 - 10; level: beginner

To view this online, click here.

Ingredients

for the caramel:

3/4 cup sugar

1/3 cup pure Grade A maple syrup

1/2 teaspoon fleur de sel

for the pumpkin flan:

1 (14-ounce) can sweetened condensed milk

1 (12-ounce) can evaporated milk

1 cup canned pumpkin puree (not pie filling)

1/2 cup (4 ounces) Italian mascarpone

4 extra-large eggs

1 teaspoon pure vanilla extract

1/2 teaspoon pure maple extract, such as Boyajian

2 teaspoons grated orange zest (2 oranges)

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

Directions

Preheat the oven to 350 degrees.

For the caramel, combine the sugar, maple syrup, and 1/3 cup water in a small, deep, heavy-bottomed saucepan. Bring to a boil, swirling the pan (don’t stir!) to dissolve the sugar. Cook at a low boil without stirring for 5 to 10 minutes, until the mixture turns a golden brown and registers 230 degrees on a candy thermometer. Watch it carefully so it doesn’t burn! Off the heat, swirl in the fleur de sel, and immediately pour into an 8 × 2-inch round cake pan (not a springform!). Set aside to cool for 30 minutes.

Meanwhile, place the sweetened condensed milk, evaporated milk, canned pumpkin, and mascarpone in the bowl of an electric mixer fitted with the whisk attachment and beat on medium-low speed until smooth. Whisk in the eggs, vanilla, maple extract, orange zest, cinnamon, and nutmeg. Gently pour the pumpkin mixture into the pan with the caramel so they don’t combine.

Place the pan in a roasting pan large enough to hold the cake pan flat and fill the roasting pan with enough of the hottest tap water to come halfway up the sides of the cake pan. Bake in the center of the oven for 70 to 75 minutes, until the custard is just set. It will be firm but still jiggle slightly in the middle; a knife inserted into the center of the flan will come out clean. Remove the flan from the water bath, place on a cooling rack, and cool completely. Cover with plastic wrap and refrigerate for at least 3 hours. Don’t tilt the pan or the caramel will run out!

Run a small knife around the edge of the flan. Turn a flat serving plate with a slight lip over the cake pan and flip them, turning the flan out onto the plate. The caramel should run out over the flan. Cut into wedges and serve with the caramel spooned over each slice.

PEANUT BUTTER CHOCOLATE CAKE

This recipe comes from Publix.

Servings: 8; Total Time: about 3 hours; Active Time: 10 minutes

To view this recipe online, click here.

Ingredients

Butter-flavor cooking spray

1 (15.25-oz) box devil's food cake mix

2 cups water, divided

2 large eggs

3/4 cup creamy peanut butter

1 (4-oz) semisweet chocolate bar (or morsels)

1/4 cup peanuts, chopped

8 tablespoons whipped topping

Directions

Coat 4-quart slow cooker with spray. Place cake mix, 1 cup water, and eggs in large bowl; beat with hand mixer until blended. Add peanut butter; mix well and pour mixture into slow cooker.

Microwave remaining 1 cup water on HIGH for 2 minutes or until steaming. Break chocolate into pieces, if needed, then place in water and stir until melted; let stand 1 minute to cool. Pour chocolate over batter in slow cooker.

Cover and cook on LOW for 2–2 1/2 hours (or HIGH for 1 1/2–1 3/4 hours) or until toothpick inserted near center comes out with fudgy crumbs. Chop peanuts. Serve cake straight from slow cooker topped with whipped topping and peanuts.

IMPOSSIBLY EASY FRENCH APPLE PIE

This comes from the infamous long-since-forgotten emailing list, and begins, “Create tasty apple pie with a crisp, nutty topping the impossibly easy Bisquick® mix way! There's no crust to roll.”

Ingredients

3 cups sliced peeled all-purpose apples (3 large)

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup Original Bisquick® mix

1/2 cup sugar

1/2 cup milk

1 tablespoon butter or margarine, softened

2 eggs

Streusel (See Below)

Directions

Heat oven to 325ºF. Grease 9-inch pie plate.

Stir together apples, cinnamon and nutmeg; turn into pie plate. Stir remaining ingredients except Streusel until blended. Pour into pie plate. Sprinkle with Streusel.

Bake 40 to 45 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Cover and refrigerate any remaining pie.

Streusel

Ingredients

1/2 cup Original Bisquick® mix

1/4 cup chopped nuts

1/4 cup packed brown sugar

2 tablespoons butter or margarine (firm)

Directions

Stir together all ingredients until crumbly.

High Altitude (3500-6500 ft):

Heat oven to 375ºF.

CHOCOLATE CHIP PUMPKIN BARS

This is from Kariely Tillman on OneGreenPlanet. Kariely wrote, “These chocolate chip pumpkin bars are perfect if you love the pumpkin and chocolate combination. It would be safe to say it runs a close second only to the peanut butter and chocolate combination. Not only do these bars have a chocolate crust, but a creamy pumpkin filling loaded with chocolate chips. And best of all … they’re healthy and super easy to make! You can have them mixed up and in the refrigerator to firm up in less than 10 minutes using only a food processor.”

These are gluten-free, with no refined sugar, an are also listed as paleo vegan and vegan. Serves 14 - 16.

To view this online, go to https://www.onegreenplanet.org/vegan-recipe/clean-eating-chocolate-chip-pumpkin-bars/.

Ingredients

For the Crust:

2 cups pecans

1/4 cup raw cacao powder

4 Medjool dates, pitted

1 tablespoon coconut oil

For the Bars:

1 cup pumpkin purée

1/2 cup cashew butter

1/2 cup coconut flour

4 Medjool dates, pitted

1 tablespoon coconut oil

1 teaspoon vanilla bean powder

1/4 teaspoon ground nutmeg

2 pinches ground cloves

1 cup vegan mini chocolate chips

Preparation

To Make the Crust:

Add all ingredients for the crust to a food processor and process until it is well blended and has a crumbly texture.

Remove and spread evenly in an 8x8-inch baking dish and press down firmly.

Set aside.

To Make the Filling:

Add the cashew butter and dates to a food processor and process until creamy and well blended.

Add the remaining ingredients (except the mini chocolate chips) to the food processor and process until well blended.

Transfer the mixture to a medium sized bowl and gently stir in the mini chocolate chips by hand.

Add the mixture on top of the crust and spread evenly.

Put it in the refrigerator for 30-60 minutes, or until it becomes firm.

Store in the refrigerator until ready to serve because it will get soft and lose it's shape if left out at room temperature.

Notes:

Feel free to adjust the pumpkin spices (nutmeg, clove, vanilla) to your preference.

Monday Recipes

I hope you had a good Thanksgiving weekend. While ours was nice, I'm glad that's over for another year. Next stop, December's holidays!

Here are six yummy recipes to get the week started just right, including Lasagna Roll-Ups and Cheese and Rice Stuffed Peppers. Enjoy!

SUPER-EASY SLOW-COOKER THREE-BEAN CHILI

This comes from WW (Weight Watchers), and begins, "This chili recipe makes enough to serve ten people. Using almost entirely canned items, you can have a filling, flavorful warm dish. And don't let the total cook time scare you: The majority of that time is for the ingredients to boil down. For a huge chunk of that time, you just have to monitor it. If you don't have 10 people to enjoy this with, you can meal-prep it for the week, or use the leftovers to fill tacos or a burrito."

Prep Time: 15 minutes; Cook Time: 3 hours; Total Time: 3 hours 15 minutes; Serves: 10; Difficulty: Easy

To view this yumminess online, go to https://www.weightwatchers.com/us/recipe/super-easy-slow-cooker-three-bean-chili/5626a63b2084d63a3401c10f.

Ingredients

1 large uncooked onion, minced

Garlic clove, 1 medium clove, minced

30 oz Canned black beans, rinsed and drained

30 oz Canned kidney beans, rinsed and drained

30 oz Canned pinto beans, rinsed and drained

29 oz Canned diced tomatoes with chilies

15 oz Canned tomato sauce

Spiced seasoning mix, 1 1/4 oz, chili variety

Frozen corn kernels, 14 oz, thawed

Fresh lime juice, 1 Tbsp, or to taste

Cilantro, 1/2 cup(s), fresh, chopped

Directions

Combine onion, garlic, beans, tomatoes, tomato sauce, and seasoning mix in a slow cooker. Cover and cook on high heat for 2-3 hours (or low heat for 4-6 hours). Add frozen corn during last hour of cooking. Stir in lime juice and cilantro just before serving.

Serving size: about 1 1/3 cups

HERBED CARROT SOUP



From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett



Ingredients

2 pounds of carrots, chopped

1 large onion, diced

6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking

2 cloves garlic, crushed

4 Tbs of butter

6 C of vegetable stock

Freshly grated mace or nutmeg

Salt & pepper to taste

Directions

Lightly sauté the onion and garlic in the butter. Add the stock and carrots and simmer for about 15 minutes. Add the bundle of herbs and continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, and put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg and salt and pepper to taste. Serve with some fresh, homemade bread and garnish with some fresh parsley and a little chopped fresh thyme.

Note: The original recipe called for vegetable or chicken stock.

LASAGNA ROLL-UPS

This recipe, from FamilyTime, begins, “These tender lasagna rolls are filled with a ricotta-mushroom-pesto mixture, and baked in a special sauce made by combining Prego® Traditional Italian Sauce and Pace® Picante Sauce.”

Serves: 4 servings (2 roll-ups each); Prep Time: 30 minutes; Cook Time: 35 minutes

To view this online, click here.

Ingredients

1 cup ricotta cheese

1 can (about 4 ounces) mushroom stems and pieces, drained

1/2 cup refrigerated pesto sauce

8 lasagna noodle, cooked and drained

2 cups Prego® Traditional Italian Sauce or Tomato, Basil & Garlic Italian Sauce

3/4 cup Pace® Picante Sauce

4 ounces shredded mozzarella cheese (about 1 cup)

Directions

Stir the ricotta, mushrooms and pesto in a medium bowl. Top each noodle with 1/4 cup of the cheese mixture. Spread to the edges. Roll up like a jelly roll. Place the rolls seam-side down in a 2-quart shallow baking dish.

Stir the Italian sauce and picante sauce in a small bowl and pour the mixture over the roll-ups.

Bake at 400°F. for 30 minutes or until they're hot and bubbling. Top with the mozzarella cheese. Bake for 5 minutes or until the cheese is melted. Let stand for 10 minutes.

SPAGHETTI AGLIO E OLIO

This is from Katherine Gillen, a contributor to PureWow. She wrote, "There are nights when we want to pull out all the stops on a fancy mac and cheese, and there are nights when we’ll do almost anything to not make dinner. Spaghetti aglio e olio is for those nights. Our version of the traditional Neapolitan pasta dish takes just 20 minutes to make (and calls for only five ingredients).

"A few tips come dinnertime: One, you’ll want to use a good quality olive oil, since it’s one of the stars of this recipe. And two, cook the oil-garlic mixture in a large, high-sided skillet (or better yet, a Dutch oven) so you’re free to toss vigorously when you add the noodles. It’ll make achieving a glossy sauce *that much* easier."

Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Makes 4 servings

To view this online, go to https://www.purewow.com/recipes/spaghetti-aglio-e-olio.

Ingredients

Kosher salt

12 ounces long strand pasta (such as spaghetti, bucatini or linguine)

1/4 cup extra-virgin olive oil

8 garlic cloves, peeled and thinly sliced

1/2 teaspoon crushed red pepper flakes, plus more as needed

Finely grated Parmesan cheese, fresh chopped parsley and flaky salt, to garnish (optional)

Directions

Bring a large pot of water to a boil and season generously with kosher salt. Cook the pasta until just shy of al dente (about 2 minutes less than the package directions). Use a liquid measuring cup to reserve about 1 cup of the pasta water.

Meanwhile, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the garlic and red pepper flakes and cook, stirring frequently, until the garlic is sizzling and golden, about 3 minutes.

Using tongs, transfer the pasta from the water directly into the olive oil and garlic mixture. Add about 1/2 of the reserved pasta water, and cook, tossing vigorously, until the sauce lightly coats the pasta. (You can add more pasta water as needed.)

Divide the pasta among four bowls, and garnish with more pepper flakes, Parmesan cheese, parsley and flaky salt, if using.

CHEESE AND RICE STUFFED PEPPERS

Recipe Yield: Yield: 4 servings

Source: The New Family Cookbook for People with Diabetes

Book Title: The New Family Cookbook for People with Diabetes

View this online at https://diabeticgourmet.com/diabetic-recipes/cheese-and-rice-stuffed-peppers.

Ingredients

4 medium green bell peppers

2 cups cooked rice

1 cup (4 ounces) shredded reduced-fat Cheddar cheese

2 tablespoons chopped fresh parsley

1/2 teaspoon salt

1/8 teaspoon freshly ground pepper

Directions

Preheat the oven to 300 degrees F.

Slice off the tops of the peppers. Wash the peppers and remove the cores and seeds. Stand the pepper cups upright in a saucepan containing 1/2 cup boiling water. Cover tightly and allow steam 5 minutes. Remove and drain.

In a large bowl, mix together the rice, cheese parsley, salt, and ground pepper. Divide the mixture and stuff each pepper.

Stand the peppers in a loaf pan or cupcake tins. Bake for about 15 minutes, until the filling is hot and the cheese melts.

Nutritional Information Per Serving: Calories: 222; Fat: 4 g; Sodium: 455 mg; Cholesterol: 15 mg; Protein: 12 g; Carbohydrates: 31 g

Diabetic Exchanges: 1-1/2 Starch, 2 Vegetable, 1 Lean Meat

CHOCOLATE CHIP PUMPKIN BARS

This is from Kariely Tillman on OneGreenPlanet. Kariely wrote, “These chocolate chip pumpkin bars are perfect if you love the pumpkin and chocolate combination. It would be safe to say it runs a close second only to the peanut butter and chocolate combination. Not only do these bars have a chocolate crust, but a creamy pumpkin filling loaded with chocolate chips. And best of all … they’re healthy and super easy to make! You can have them mixed up and in the refrigerator to firm up in less than 10 minutes using only a food processor.”

These are gluten-free, with no refined sugar, an are also listed as paleo vegan and vegan. Serves 14 - 16.

To view this online, go to https://www.onegreenplanet.org/vegan-recipe/clean-eating-chocolate-chip-pumpkin-bars/.

Ingredients

For the Crust:

2 cups pecans

1/4 cup raw cacao powder

4 Medjool dates, pitted

1 tablespoon coconut oil

For the Bars:

1 cup pumpkin purée

1/2 cup cashew butter

1/2 cup coconut flour

4 Medjool dates, pitted

1 tablespoon coconut oil

1 teaspoon vanilla bean powder

1/4 teaspoon ground nutmeg

2 pinches ground cloves

1 cup vegan mini chocolate chips

Preparation

To Make the Crust:

Add all ingredients for the crust to a food processor and process until it is well blended and has a crumbly texture.

Remove and spread evenly in an 8x8-inch baking dish and press down firmly.

Set aside.

To Make the Filling:

Add the cashew butter and dates to a food processor and process until creamy and well blended.

Add the remaining ingredients (except the mini chocolate chips) to the food processor and process until well blended.

Transfer the mixture to a medium sized bowl and gently stir in the mini chocolate chips by hand.

Add the mixture on top of the crust and spread evenly.

Put it in the refrigerator for 30-60 minutes, or until it becomes firm.

Store in the refrigerator until ready to serve because it will get soft and lose it's shape if left out at room temperature.

Notes:

Feel free to adjust the pumpkin spices (nutmeg, clove, vanilla) to your preference.

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday (since not everyone loves tacos). Today's double post includes Tofu-Spinach Lasagna, No-Roll Mexican Rice Enchiladas, and Chocolate Chip Pumpkin Bars. Enjoy!

CREAMY LEMON PASTA

This yumminess is from Barbara Kafka in The New York Times cooking e-newsletter. Barbara wrote, "This astonishingly delicious pasta dish is surprisingly easy to make. Just combine the zest of two lemons, heavy cream, salt and pepper in a saucepan, and let it come to a boil. Pour over freshly cooked egg noodles, add fresh lemon juice and toss. Cook for a couple minutes until the sauce has thickened slightly and cloaks the noodles in a rich, creamy, lemony brightness. It's luxurious weeknight cooking at its best."

Time: 30 minutes; Yield: 6 servings

This can be found in "Secrets of a Lemon Lover In a Season of Plenty", and can be viewed online at https://cooking.nytimes.com/recipes/8355-creamy-lemon-pasta.

Ingredients

12 ounces wide egg noodles

Zest and juice of 2 lemons; zest cut in very thin strips 1 inch long

1 cup heavy cream

Kosher salt, to taste

Lots of freshly ground black pepper

Ingredients

Bring a large pot of salted water to a boil. Add noodles, and stir to separate. Cook for 8 minutes or until tender. Drain, then return to the cooking pot.

Just before noodles are done, in a small saucepan combine the lemon zest, cream, salt and pepper. Cook over medium heat for 2 minutes, or until cream comes to a boil.

Pour cream mixture over drained noodles, and add the lemon juice. Stir to coat. Cook over medium heat, stirring, until all the liquid is absorbed, about 1 to 2 minutes. Season with additional pepper, if desired.

VEGGIE CHILI CORNBREAD CASSEROLE

This comes from Taylerand20 at Allrecipes. Prep Time: 30 minutes; Cook Time: 1 hour 10 minutes; Additional Time: 10 minutes; Total Time: 1 hour 50 minutes; Servings: 10

To view this online, go to https://www.allrecipes.com/recipe/270846/veggie-chili-cornbread-casserole/.

Ingredients

Chili:

2 tablespoons olive oil

1 medium yellow onion, chopped

1 large carrot, peeled and chopped

1 large red bell pepper, chopped

4 cloves garlic, minced

2 tablespoons chili powder

2 teaspoons ground cumin

1 teaspoon dried oregano

1 1/2 teaspoons smoked paprika

1/4 teaspoon ground cinnamon

salt to taste

ground black pepper to taste

1 (28 ounce) can diced tomatoes with juice

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can kidney beans, rinsed and drained

1 (15 ounce) can pinto beans, rinsed and drained

1 cup frozen corn

2 cups vegetable broth

1 tablespoon lime juice

Cornbread:

1 1/2 cups milk

1 large egg

1 1/2 cups yellow cornmeal

1 cup all-purpose flour

2 tablespoons brown sugar

1 1/2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

5 tablespoons unsalted butter, melted

1 small jalapeno pepper, chopped

Garnish:

1 jalapeno pepper, sliced

2 tablespoons chopped fresh cilantro

Directions

Heat olive oil in a large Dutch oven over medium heat until shimmering, about 1 minute. Add onion, carrot, and bell pepper. Mix to combine and cook until tender, about 8 minutes. Add garlic, chili powder, cumin, oregano, paprika, cinnamon, salt, and black pepper. Stir and cook until fragrant, about 2 minutes.

Add diced tomatoes, black beans, kidney beans, pinto beans, and corn to the Dutch oven and stir to combine. Pour in broth and lime juice; stir to combine. Increase heat to high and bring chili to a boil, about 5 minutes. Reduce heat to medium-low. Simmer, uncovered and stirring occasionally, about 30 minutes.

Meanwhile, preheat the oven to 400 degrees F.

Whisk milk and egg together in a large bowl until well combined.

Combine cornmeal, flour, brown sugar, baking powder, salt, and baking soda together in a large bowl. Add milk mixture and whisk until smooth. Add melted butter and stir to combine. Add jalapeno and stir to incorporate into the cornbread batter.

Remove Dutch oven from the stove. Pour batter over the chili in the Dutch oven. Use a spatula to cover chili completely and smooth the top.

Bake in the preheated oven until a toothpick inserted into the cornbread comes out clean, 25 to 30 minutes. Let cool for about 10 minutes before serving.

Garnish cornbread casserole with sliced jalapeno and cilantro.

TOFU-SPINACH LASAGNA

This is from PETA's website. Whether you like PETA or not, they do have good vegetarian recipes. This one makes 6 to 8 servings, and can be viewed online at https://www.peta.org/recipes/tofu-spinach-lasagne/.

Ingredients

1/2 lb. lasagna noodles

2 10-oz. packages frozen chopped spinach, thawed and drained

1 lb. soft tofu

1 lb. firm tofu

1 Tbsp. sugar

1/4 cup soy milk

1/2 tsp. garlic powder

2 Tbsp. lemon juice

3 tsp. minced fresh basil

2 tsp. salt

4 cups tomato sauce

Instructions

Cook the lasagna noodles according to the package directions. Drain and set aside.

Preheat the oven to 350 degrees F.

Squeeze the spinach as dry as possible and set aside.

Place the tofu, sugar, soy milk, garlic powder, lemon juice, basil, and salt in a food processor or blender and blend until smooth. Stir in the spinach.

Cover the bottom of a 9-inch-by-13-inch baking dish with a thin layer of tomato sauce, then a layer of noodles (use about one-third of the noodles). Follow with half of the tofu filling. Continue in the same order, using half of the remaining tomato sauce and noodles and all of the remaining tofu filling. End with the remaining noodles, covered by the remaining tomato sauce. Bake for 25 to 30 minutes.

FRENCH MACARONI AND CHEESE

This is from Rebecca Franklin, who wrote for The Spruce Eats. Rebecca wrote, "This French macaroni and cheese recipe tastes velvety smooth, rich, and just a touch sophisticated - nothing like those little blue boxes of dry, salty mix sold in markets and convenience stores. This dish takes only 40 minutes to prepare, much less than a quarter of which is spent actively cooking. Use this French-style "mac and cheese" as an unexpected side dish on a dinner menu or as the focal point of a winter-themed mountain lodge party."

Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 1 bowl macaroni (6 servings)

To view this online, go to https://www.thespruceeats.com/french-macaroni-and-cheese-recipe-1375553.

Ingredients

16 ounces small macaroni

1 clove garlic (cut in half lengthwise)

2 tablespoons butter (melted)

1 1/4 cups crème fraiche

2 cups Gruyere cheese (shredded)

2 cups Cantal cheese (shredded)

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/3 cup dry breadcrumbs

Directions

Preheat an oven to 350 F.

Prepare the macaroni according to package instructions and drain it.

While the macaroni is boiling, rub the cut end of the garlic across the entire inner surface of a three-quart baking dish.

Brush the same surface with the melted butter.

Pour the drained macaroni into the prepared baking dish.

Stir the crème fraiche, 1 1/2 cups of the shredded cheese, salt, and pepper into the pasta.

Sprinkle the breadcrumbs and the remaining cheese over the surface of the macaroni and cheese.

Bake the casserole, uncovered, for 20 to 25 minutes, until it is hot and bubbly throughout and turns light golden brown on top.

Serve immediately.

CHOCOLATE CHIP PUMPKIN BARS

This is from Kariely Tillman on OneGreenPlanet. Kariely wrote, “These chocolate chip pumpkin bars are perfect if you love the pumpkin and chocolate combination. It would be safe to say it runs a close second only to the peanut butter and chocolate combination. Not only do these bars have a chocolate crust, but a creamy pumpkin filling loaded with chocolate chips. And best of all … they’re healthy and super easy to make! You can have them mixed up and in the refrigerator to firm up in less than 10 minutes using only a food processor.”

These are gluten-free, with no refined sugar, an are also listed as paleo vegan and vegan. Serves 14 - 16.

To view this online, go to https://www.onegreenplanet.org/vegan-recipe/clean-eating-chocolate-chip-pumpkin-bars/.

Ingredients

For the Crust:

2 cups pecans

1/4 cup raw cacao powder

4 Medjool dates, pitted

1 tablespoon coconut oil

For the Bars:

1 cup pumpkin purée

1/2 cup cashew butter

1/2 cup coconut flour

4 Medjool dates, pitted

1 tablespoon coconut oil

1 teaspoon vanilla bean powder

1/4 teaspoon ground nutmeg

2 pinches ground cloves

1 cup vegan mini chocolate chips

Preparation

To Make the Crust:

Add all ingredients for the crust to a food processor and process until it is well blended and has a crumbly texture.

Remove and spread evenly in an 8x8-inch baking dish and press down firmly.

Set aside.

To Make the Filling:

Add the cashew butter and dates to a food processor and process until creamy and well blended.

Add the remaining ingredients (except the mini chocolate chips) to the food processor and process until well blended.

Transfer the mixture to a medium sized bowl and gently stir in the mini chocolate chips by hand.

Add the mixture on top of the crust and spread evenly.

Put it in the refrigerator for 30-60 minutes, or until it becomes firm.

Store in the refrigerator until ready to serve because it will get soft and lose it's shape if left out at room temperature.

Notes:

Feel free to adjust the pumpkin spices (nutmeg, clove, vanilla) to your preference.

NO-ROLL MEXICAN RICE ENCHILADAS

This comes from Betty Crocker, and begins, "Take the mess out of making a Mexican favorite: just fill, fold, and bake these vegetarian rice-bean-cheese enchiladas."

Prep Time: 30 minutes; Total Time: 1 hour 5 minutes; Servings: 5

To view this online, go to https://www.bettycrocker.com/recipes/no-roll-mexican-rice-enchiladas/f2afcaed-9e8e-4826-8764-b8e3ccb74a1f.

Ingredients

1 box (6.4 oz) rice and vermicelli mix with Spanish seasonings

2 tablespoons butter or margarine

2 1/4 cups water

1 can (19 oz) Old El Paso™ mild enchilada sauce

1 can (16 oz) pinto beans, drained, rinsed

1 can (11 oz) Southwestern style corn, drained

1 package (8.2 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (ten 6-inch tortillas)

2 cups finely shredded Mexican cheese blend (8 oz)

Directions

Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook rice and vermicelli with butter over medium heat until rice mixture is golden brown, stirring frequently. Stir in water and seasoning mix from rice box. Heat to boiling. Cover; reduce heat to low. Cook 15 to 20 minutes or until rice mixture is tender. Stir in 1/2 cup of the enchilada sauce, the pinto beans and corn.

Heat oven to 350°F. Place about 1/2 cup rice mixture on center of each tortilla; top rice mixture in each tortilla with about 1 tablespoon of the cheese. Fold each in half. Arrange tortillas in 2 rows of 5 in baking dish, placing tortillas open end up, slanting and overlapping. Pour remaining enchilada sauce evenly over enchiladas. Cover tightly with foil.

Bake 30 to 35 minutes or until hot and sauce begins to bubble. Uncover; sprinkle with remaining cheese. Bake uncovered about 5 minutes longer or until cheese is melted.

Expert Tips

Enchiladas can be assembled earlier in the day. Pour the enchilada sauce over the enchiladas just before baking. Refrigerate enchiladas and sauce until just before baking. Enchiladas may need to bake 5 to 10 minutes longer.

Note: The recipe also adds, “One and a half cups finely chopped cooked chicken can be used in place of the beans.” Of course, that no longer makes it vegetarian...