Slow Cooker Lasagna - Better the Second Day?!

I have a love-hate relationship with slow cooker lasagna.  I LOVE the idea of cooking lasagna in a slow cooker, but hate the results.  I came across a recipe for a slow cooker recipe that celebrated mushrooms - one of my favorite veggies, so I decided to give it a try.

Basically, slow cooker lasagna works much like regular lasagna - prep ingredients ahead and assemble before cooking.  The difference is that the lasagna noodles should be the "oven ready" variety and the prep is with a slow cooker rather than a lasagna pan.  This recipe requires that the ground beef and mushrooms be cooked ahead and then layered into the noodles and cottage cheese.

Were I to do this recipe again, I would 1) sauté the mushrooms and onions separately to build a layer of flavor, 2) brown the ground beef and season BEFORE combining with mushrooms, 3) use spaghetti sauce rather than plain tomato sauce, 4) punch up the flavor with more garlic and dried herbs, and; 5:  sub ricotta cheese for the cottage cheese (personal preference).  It's not that this recipe was bad, but it's just based on what I love for a regular lasagna (and that I have a sentimental attachment to a recipe my husband first made for me when we dated).  Honestly, my taste in lasagna is probably more Americanized, but who cares - it's comfort food any way you want it!

All of that said, slow cooker lasagna is super-easy, though it comes out different than regular lasagna.  It's more mushy and is more something you spoon out than cut out and serve.  However, if you love the stacked lasagna look, cook the lasagna a day early, then put into a container that allows you to stack the lasagna in a double layer.  It firms up nicely and can be easily cut into squares and reheated the next day.  And we all know that leftover Italian food is even better the next day!

I'm giving you a basic slow cooker lasagna recipe, but feel free to modify to your tastes and remember to use a 5-qt or larger slow cooker.  It doesn't cut into squares straight out of the slow cooker - it's more like a spooned up skillet recipe, but it's tasty! It makes a lot, but if you're like me, you'll take it and double stack it  for leftovers! It actually tasted better the second day and because it was chilled then reheated, it's easier to shape into a square before rewarming in the microwave. Happy eating!

Better the second day.

Slow Cooker Lasagna

Adapted from a recipe in Prevention Magazine
1 lb extra lean ground beef or bulk Italian sausage
1 can (14.5 oz) diced tomatoes
1 small onion, finely chopped
1 cup sliced mushrooms or 1 can sliced mushrooms, drained
1 clove garlic, minced
9 oven ready lasagna noodles
1 jar (28 oz) spaghetti sauce
1 container (16 oz) reduced or fat-free cottage cheese
2 cups shredded reduced fat mozzarella
1/4 cup grated Parmesan cheese, plus more for garnish

In a skillet over medium-high heat, brown ground beef and onion until nicely browned and cooked through.  Add in tomatoes, mushrooms, and garlic and saute another 5 minutes.  Coat 4-qt or larger slow cooker with cooking spray. Place 3 noodles, side by side or slightly overlapping, in bottom of cooker. Top with 1/3 each of the spaghetti sauce, cottage cheese, beef mixture, and mozzarella. Repeat layers 2 more times, ending with mozzarella. Sprinkle Parmesan on top. Cover and cook on low 4 - 5 hours or until lasagna is cooked through and cheese is bubbly.  Spoon onto plates (this will be very soft) and garnish with more Parmesan.

For leftovers: place contents in a rectangular or square dish and refrigerate. When ready to eat, cut into squares and place on microwave-safe plate. Cover with paper towels (to prevent splatter) and reheat on medium power (50%) for 1 - 2 minutes or until heated through (time will vary by size of slice and microwave power).  Can also use "reheat" setting on microwave if available. Garnish with more mozzarella and Parmesan.

What to Try Next: Israeli Couscous

I love rice and especially risotto as a side dish.  That creamy, rich goodness is the perfect option to pair with nearly any protein.  Since we always seem to have either rice or potatoes as a side dish, I was looking for an alternative option.  Enter Israeli couscous!  This particular type of pasta is a large pearl shape that cooks up much like instant rice or quinoa.  Add boiling water and simmer about 10 minutes - voila!  By itself, it's plain, but add other ingredients such as a meat, grilled veggies, or cheese, and you have a great main or side dish.

I found a recipe for Israeli couscous with wild mushrooms from one of the most popular and esteemed restaurants in Dallas, Suze.  I loved the idea of sauteed mushrooms and Parmesan cheese added to couscous as these are umami-rich flavors and I use them often in my risotto.  This type of couscous is a larger pearl-shaped pasta that reminds me a bit of tapioca pearls, with a soft texture and starchy consistency.  Adding olive oil following cooking helps combat the sticky starch.

The verdict?  I enjoyed this as an alternative to rice or potatoes and love the versatility of using other ingredients as well.  It would be a great vegetarian main dish or alternative side dish.  Happy eating!

Rich and unctuous

Israeli Couscous with Wild Mushrooms and Parmesan

(adapted from a recipe courtesy of Gibert Garza at Suze Restaurant, Dallas, TX)

For the mushrooms:
2 cups of assorted mushrooms (porcini, shitake, baby bella, etc.), chopped
1/8 cup of chopped thyme
1/2 large shallot, julienned
1/8 cup of olive oil
1/8 cup of vegetable oil
1/2 - 3/4 cup grated Parmesan cheese (optional - omit if cooking vegan)
Salt and pepper
Chopped parsley and truffle oil, for garnish (optional)

In a large pot over medium heat, saute the mushrooms and shallots with the oils until softened, seasoning with salt and pepper.  Rough chop with a knife or food processor (don't puree).  Strain excess mushroom liquid out of mixture and set aside, adding to the couscous.  In a mixing bowl, combine the couscous, mushroom mixture, and liquid.  Add the thyme and Parmesan, if using.  Season with salt and pepper and garnish with chopped parsley and truffle oil, if using.

For the Couscous:
1 cup of Israeli Couscous (large pearled couscous)
1 1/4 cups boiling water

Bring water to a boil and add couscous.  Stir, cover, and reduce heat to a simmer.  Simmer for 8 - 10 minutes or until water is nearly absorbed.  While couscous is cooking, prepare mushroom mixture.

Chicken Soup for the Weeknight Dinner

I confess - I really don't like "traditional" chicken soup.  Truthfully, it wasn't something I grew up eating much of and it just didn't appeal to my childhood palate.  And you know how something you dislike as a child generally follows you to adulthood!  Yet I like brussels sprouts!  Go figure....  Anyhoo, I'd clipped a recipe from Southern Living well over a year ago that actually appealed.  It was chicken and rice soup.  Not only that, it was chicken soup with long grain and wild rice, always a favorite food.  Putting aside my chicken soup trepidation, I finally gathered the courage to make it when my sweetie developed a nasty head cold.  "Southern-style penicillin," if you will.

One thing that kept me from making the soup was how labor-intensive this recipe is.  When you're cooking on a Sunday, slow simmered soups make sense.  Heck, even slow cookers help with this.  BUT, I knew that there were a few shortcuts I could take if I wanted this to be a weeknight friendly recipe.  I do advocate homemade, freshly prepared food, but I also am willing to make a few sacrifices for convenience.

First, to save time, I pre-cooked and shredded the chicken.  You can easily buy a rotisserie chicken and use that, or just throw a couple of chicken breasts in the oven over the weekend, let cool, and shred.  Second, I am a big fan of the "Ready Rice" and "Fast Cook" rice.  Ready Rice microwaves in 90 seconds and is great for serving a side dish quick.  Fast cook rice will boil up in about 5 minutes, rather than the usual 20.  Another trick is to prep and cook the veggies ahead.  I chose to sauté the veggies this evening, and it only added about 10 minutes to my cooking time.  I also cut the butter down, swapped out some with olive oil, and used fat free half and half rather than the full fat stuff (you could even leave that out).

The result of my tweaks? A soup my husband wanted seconds of and my new go-to option if I need some chicken soupy goodness.  Best part?  You can scale it up or down for the size of your family or gathering.  Mine makes enough for about 4 people as a main course.  Complete the meal with crusty bread and a salad lightly dressed with vinaigrette for a great well-rounded meal.  Happy eating!

Hearty, yet light with great depth of flavor

Chicken, Mushroom, and Wild Rice Soup

1 package fast-cook long grain and wild rice mix, prepared to package directions OR 1 package Ready Rice, microwaved to package directions
1 Tbsp olive oil
1 cup of fresh mushrooms sliced (can sub 1 can of sliced mushrooms, drained)
1/2 cup finely chopped onion (about 3 green onions or 1 small yellow onion)
1/2 cup finely chopped celery (about 1 stalk halved, then cut into quarters, and diced)
2 Tbsp butter
3 Tbsp all purpose flour (I sub Wondra flour for its smooth texture)
3 cups chicken broth
1 - 2 chicken breasts, cooked and shredded (about 1 cup)
2 Tbsp dry white wine or sherry (optional)
1/4 cup half and half (fat free is fine)

Prepare rice to package directions and set aside.  While rice is cooking, add 1 Tbsp olive oil to kettle and heat over medium-high until warm.  Add mushrooms, onion, and celery and sauté until translucent and soft, stirring often, about 8 minutes.  Season with salt and pepper.  Remove from kettle.  Using same kettle, reduce heat to medium and add 2 Tbsp butter.  Once melted, whisk in flour and cook, stirring constantly, about 1 minute or until thick and bubbly.  Gradually whisk in chicken broth, then chicken, and cook, stirring often, 5 - 8 minutes or until slightly thickened.  Reduce heat to medium-low and add in wine (if using) and half-and-half.  Add in rice and heat through, about 5 minutes.

Secrets of Slow Cooking - Tapioca?!

Now that fall is here and I'm craving comfort cuisine, the slow cooker is getting a workout!  One of my frustrations with the slow cooker is having a thin, watery broth-like sauce when the food is done cooking.  It takes extra work to add corn starch or other thickener and then boil it down.  I recently purchased a slow cooker cookbook at Half Price Books that really had some great recipes.  The book, from the editors of Prevention Magazine, was focused on healthy cooking.  While some of the hints don't work for me (IMHO, better to use butter as it's a natural product with good flavor than chemically produced margarine), there is a great variety of recipes and inspiration within.

Today, I was inspired to try a variation on a chicken and mushroom dish that seemed intriguing.  Using very little liquid, the chicken and mushrooms would roast more than braise and the sauce would self-thicken using... tapioca starch!!  As a bonus, if you're allergic to wheat, tapioca is gluten free!  Adding just 2 Tbsp of instant pearl tapioca (NOT the large pearls used for bubble tea) when I began my cooking yielded a thickened sauce 7 scant low-and-slow cooking hours later!  Another hint used in this recipe was reduced fat cream cheese to help thicken and enrich the sauce.

Tapioca is actually the recommended starch if you're going to freeze something, so if you make mass quantities of a dish and plan to freeze it, use tapioca starch in place of corn starch.  I got curious about tapioca since I had never cooked with this product.  I checked out www.foodsubs.com and found the following:

instant tapioca = quick-cooking tapioca = quick tapioca = granulated tapioca = tapioca granules = instant pearl tapioca    Notes:   These small, starchy granules are used to make tapioca pudding and to thicken pie fillings.  The grains don't dissolve completely when cooked, so puddings and pies thickened with them end up studded with tiny gelatinous balls.  If you don't mind the balls, you can also use instant tapioca to thicken soups, gravies, and stews.  If the balls are a problem, just pulverize the instant tapioca in a coffee grinder or blender, or buy tapioca starch, which is already finely ground.  Instant tapioca tolerates prolonged cooking and freezing, and gives the fillings an attractive glossy sheen.   To use it in a pie filling, mix it with the other ingredients, then let it sit for at least five minutes so that the tapioca can absorb some of the liquid.  Don't confuse instant tapioca with regular tapioca, which has larger beads, or with the even larger tapioca pearls sold in Asian markets.  Minute® tapioca is a well-known brand.  Substitutes:    regular tapioca (Use twice as much.  Puddings made with this will have larger gelatinous balls in it.) OR tapioca starch (This is also used to thicken pie fillings.) OR tapioca pearls (Pulverize these first with a blender, coffee grinder, or food processor) OR cornstarch (Use half as much.  Cornstarch breaks down if it's mixed with acidic ingredients, cooked for a long time, or frozen and thawed.) OR arrowroot (more expensive) OR flour (Use a little more.)

The result?  Good overall.  The chicken breasts came out a little dry.  Can solve that with 1) skin-on chicken breasts, 2) larger pieces of chicken, or 3) chicken thighs, which stay moister longer.  The sauce was a revelation - thick, tasty, and WAY easier than having to add a corn starch slurry (corn starch & cold water mixed together) at the end and boiling to thicken.  I used 2 Tbsp tapioca pearls to 3/4 cup liquid.  Why it works so well is that it can thicken at low temperatures, perfect for the low setting on a slow cooker.  This is a great weekday or Sunday supper served with a loaf of crusty bread and some steamed or sautéed broccoli.  Happy eating!

Slow Cooker Chicken with Mushrooms and New Potatoes

2 lbs boneless, skinless chicken breasts or chicken thighs
1 lb mushrooms, sliced (can use a mixture of cremini, baby bella, shitake, etc.)
2 lbs new potatoes, halved if large
3/4 cup white wine or chicken broth
2 Tbsp instant tapioca (small pearls)
Salt and pepper
3 - 4 oz reduced fat cream cheese

Trim chicken and cut in half, if large.  Slice mushrooms and potatoes.  In 5-qt or larger slow cooker, add wine or broth and tapioca.  Stir to mix.  Add chicken breasts, mushrooms, and potatoes.  Salt and pepper, then cover and cook on low for 6 hours.  Stir and cook 1 more hour.  Add cream cheese to sauce and stir to blend (I recommend moving the chicken and vegetables to the side and stirring into sauce, then combining together).  Taste and season with salt and pepper as needed.

Hatch Chile Heaven

Mid-late August is an awesome time to live in Texas and New Mexico.  Not because we are melting in the heat, but because August means it's Hatch chile season!  The smell of roasted chiles fills the air in and near the better supermarkets in the area and fresh chiles are out in abundance in the grocery store's produce section and farmers' markets.  These chiles are similar in size to Italian peppers, but range in heat from mild (like a poblano) to spicy (jalapeno-esque).

But what to do with this embarassment of riches?  Well, if you're like me, the family gets 2 - 3 meals in the same week, all with Hatch chiles.  Aside from my husband getting a little burned out (or his gut anyway) from that many spicy meals, the season is short, so I want to enjoy the chiles when they're fresh if I can.  That said, canned Hatch chiles are available year-round, so there's no reason not to use them all the time.  You can sub a poblano for the Hatch chile when out of season.

The two recipes I cooked couldn't be more different.  One is a 30-minute stew and the other is major twist on a classic casserole, chicken spaghetti. 

The first recipe I did was a pork and Hatch chile stew.  What I love about it was that it cooked in 30 minutes and used that family-friendly ingredient pork tenderloin.

30 minute spicy perfection

Pork Tenderloin Hatch Chile Stew

1/4 cup olive oil
1 - 1.5 lbs pork tenderloin, cubed
Salt and pepper
1 medium onion, medium dice
1 lb mild green chiles (Hatch, poblano, or Anaheim), halved lengthwise, cored, and thinly sliced
1 jalapeno, seeded and thinly sliced (optional to add spicy heat)
6 garlic cloves, thinly sliced
2 cups low-sodium chicken broth
1/4 cup chopped cilantro
Lime wedges (optional)
Feta cheese (optional)
1 package ready-rice (chicken flavor), heated according to package directions or two cups cooked white rice

In a large enameled cast-iron Dutch oven, heat the olive oil over medium-high heat until almost smoking.  Season the pork cubes with salt and pepper and add to casserole.  Cook the pork, stirring once or twice until lightly browned, about 5 minutes.  Turn heat down to medium.  Add the onion, chiles, jalapeno, and garlic.  Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.  Add the chicken broth and bring to a boil.  Cover partially and simmer until the pork is cooked through and broth reduced by about half, about 20 minutes.  Stir in cilantro, season with salt and pepper.  Serve over rice and garnish with more cilantro, Feta (optional), and lime wedges.


My second recipe is a skillet version of a classic Texas casserole, chicken spaghetti.  Traditional chicken spaghetti generally has stewed tomatoes, cooked and shredded chicken, and spaghetti.  It's then topped with cheddar cheese and baked until the cheese melts.  This recipe involves only one pot and several steps are done concurrently so that it all comes together at the end. 

Spicy Good Comfort Food

Spicy Chicken Spaghetti

1 lb pasta - spaghetti, penne, etc.
1 lb chicken breasts (bone-in, skin on for best flavor or boneless skinless)
3 green onions, white and green parts sliced
2 mild (or hot) Hatch chiles, seeded and sliced thin
1 - 8 oz package mushrooms, sliced
2 garlic cloves, minced or 1/2 tsp dried garlic powder
1 tsp oregano
1 can tomatoes with green chiles, regular, mild or spicy (Ro-tel)
1 can cream of chicken soup (lighter version is fine)
4 oz shredded cheddar, cheddar-jack or Hatch chile cheddar (seasonal)
1/4 cup chopped fresh Italian parsley

Preheat oven to 350 degrees.  Place chicken breasts on a baking sheet lined with tin foil.  Sprinkle with salt and pepper.  Bake for 30 minutes or until juices run clear.  Let cool slightly.  While chicken is baking, bring a pot of salted water to a boil.  Add pasta and cook until al dente (according to package directions).  Drain pasta and mix with 1 tsp olive oil to prevent sticking. After the pasta has cooked, and using the same pot, heat 1 Tbsp canola or olive oil over medium heat until shimmering.  Add green onions and Hatch chiles to pot.  Saute until the onions and chiles are softened, about 3 minutes.  Add in sliced mushrooms and season with salt and pepper.  Cook until mushrooms are lightly browned and have given off their juice, about 8 - 10 minutes.  Add in garlic and oregano and saute until fragrant, about 30 seconds.  Add in can of tomatoes with green chiles and cream of chicken soup.  Bring to a bubble and simmer  5 minutes.  Remove from heat and add in pasta; stir to combine.  Top with cheese and parsley.

Happy eating!

Quick Quesadillas for Back-to-School Dinner

Dallas-area students started back to school this week and I've seen many of my friends struggling with fitting all of evening activities into already full days.  So, what do you do if family dinner is a priority?  No, do NOT hit the drive thru 4 times in a week (if you can help it).  Instead, whip up a meal in about 10 - 15 minutes.  Yes, I said 10 minutes! :)

A great go-to meal is a quesadilla.  You can make it vegetarian with refried beans or canned black beans (drained and rinsed first!), use leftover meats (bbq brisket, cooked chicken, or even ham), whatever type of cheese you like, and veggies to your liking.  Served with a side of carrot and celery sticks or apple slices, you have a great meal.

But what about other types of quesadilla-inspired options?  I personally love Italian food, and I frequently make a dinner panini.  I thought, why not take the idea of a quesadilla, but make it Italian-style (you can go Asian, Mexican, Greek, whatever)?  Instead of tortillas, I used flat bread, usually found near the deli or bakery in a grocery store.  Prosciutto (Italian ham), provolone, and mozzarella combine into melty perfection and pair perfectly with crispy veggies on the side.  While the sandwiches were baking, I peeled and sliced a cucumber and served it sprinkled with just salt and pepper. 

No real recipe to this, just improvise with what you have. Here's what I did:

Flat Bread Quesadilla Sandwiches

Preheat oven to 350 degrees.
You can warm up and slightly toast the bread (flat bread, pitas, or tortillas) by placing it in a pan over medium-high heat just until heated through and lightly browned in spots
Spread mustard, mayo, pesto or whatever you like onto one side of a flat bread. 
Layer on the cheese and meat toppings (ham, salami, turkey or what you like or have around)
Fold over bread (to a half moon shape).
Place on a baking sheet, then bake until the cheese is melted and sandwich is heated through, about 5 - 8 minutes.
Cut into wedges and serve.

Happy eating!

Summertime Recipe Inspirations

I have to confess, I cook a lot this summer - A LOT.  But, I've posted the pictures of what's cooking on Facebook and sorely neglected my blog.  Apologies!  So, what has inspired my cooking this summer?  LOTS of trips to the Dallas Farmers Market and deliveries by Greenling.com.  In the mix since we last chatted was a trip to San Francisco (aka Foodie Heaven!).

Summer is so much about the fresh produce and grilling that almost all of the pictures below were based around one of these two concepts (dessert is the exception).  Okay, I also put in two killer dessert recipes that were neither grilled or considered summer produce, but they were darn tasty! Rather than do a bunch of different blog posts to cover everything, here are pictures of some items that really hit the spot in the warm weather.  Since Texas won't actually cool down for another month, these recipes are still great to try.  If you want the recipe for any of these, comment and I will send it to you via personal email!

Produce Recipe Pics

Tomato Soup 

Grillin and Chillin: Grilled & Chilled Tomato and Onion Soup with Basil Chiffonade,

Olive Oil Drizzle, and Crumbled Feta

Even insipid winter Roma tomatoes are brought to life by grilling them.  In winter, I would just use a grill pan indoors to the same effect and add a pinch of sugar to the soup to bring out the sweetness that winter produce lacks.  For a vegan version, omit the Feta crumbles.

Quinoa Salad

Plenty of Protein: Red Quinoa Mediterranean Salad

If you haven't yet tried quinoa, you are missing out.  It's one of the "ancient grains" that have existed for centuries and is actually a complete protein.  This salad takes the flavors of the Mediterranean and combines them with quinoa for a nutritious, tasty, and CHEAP lunch or dinner option.  I was playing with the camera to make the picture look like it was in motion, so sorry for those that may feel dizzy!

Grilled Recipe Pics

Meaty Good!

Better meat = Tastier Burger: Grilled Waygu Mini-Burger with Bacon, Guacamole, and Blue Cheese

We have a wonderful organic and local produce and more delivery service called Greenling in our area.  They ran a special on local Waygu ground beef, so I took a chance....  If you don't know Waygu, it's American Kobe beef.  These are happy beef cows pastured and kept from getting stressed.  Rumor has it, in Japan these prized cows are even fed beer!  Happy cows = tasty meat.  Two tricks: manipulate the meat as little as possible - don't knead it to death and cook no more than medium for a really juicy burger.



Cake!

You Grilled That?!: Grilled Angel Food Cake with Sliced Strawberries

The Dallas Farmers Market hosts a wonderful cooking class series each summer and I had the opportunity to attend.  Once of the chefs grilled angel food cake and served with fresh berries and whipped cream.  I thought - how easy and simple would that be and so I tried it.  What a revelation!  The angel food cake takes on a marshmallow-like taste from the grill markings and the berries and fresh whipped cream really offer a taste of summer with a side of naughty richness from the cream.  Since my sweetie prefers strawberries, I just sliced some up and put some sugar on them to punch up the sweetness.

Dessert

A meal isn't complete without a killer dessert.  Here are two that I tried.  One is a take on a French apple cake and the other is a crazy take on a calzone, courtesy of a killer pizza restaurant in town, Il Cane Rosso.

A Taste of Fall in Summer

Oui! French Apple Cake

Consider this a preview of fall - a cake made with sliced, cooked apples baked into a custardy cake with a toasty sugar topping.

Trust me - this is awesome

OMG Good: S'mores Calzone

When I tasted this at the summer cooking class, I couldn't wait to try this at home.  If you are lucky enough to have a pizza oven that goes to 900 degrees like Il Cane Rosso, lucky you!  Us mere mortals can only get our ovens to 500 degrees, but we can still make it tasty good.  How can you not love a pocket of pure, gooey, chocolatey goodness?  The marshmallow is both fluffy and carmely, while the chocolate is melting and rich.  If you're making pizzas, take some of the extra dough and try this. 

Happy eating!