August 27, 2015
yields 4-6 servings
1 lb. lean ground beef
1 onion, chopped
2 garlic cloves, smashed
1 (28 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1.5 tsp salt
1 tsp dried oregano (and basil and parsley)
12 oz. cottage cheese
1/2 c grated parmesan cheese
12 oz. lasagna noodles, uncooked
16 oz. shredded mozzarella cheese
- brown ground beef, onion, and garlic in a pan.
- add tomato sauce, tomato paste, salt, and oregano & basil & parsley.
- cook long enough to get it warm.
- spoon a layer of meat sauce onto the bottom of the slow cooker.
- add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses.
- repeat with sauce, noodles, and cheeses until all are used up.
- cover and cook on low for 4-5 hours.
August 27, 2015
lately, i’ve been trying out some slow cooker recipes. the few that i’ve tried out have been pretty successful… just have to tweak them a little here and there. i’ve never really cooked much with larger pieces of meat: i’ve cooked with ground beef, smaller pieces of beef/pork when stir-frying, fish (mostly tilapia), but never really felt comfortable with chicken/steak type dishes. i’ve always stuck mainly with pasta and rice dishes.
i think cooking chicken in a crock pot has given me a little more courage to try something i haven’t done much of.
January 30, 2015
makes 8 servings prep time: 20 minutes cook time: about an hour total: 1 hr. 20 minutes
2 lbs. ground beef (or half ground beef and half ground pork)
1 cup kimchi, finely chopped
6 T milk
3 cloves garlic, minced
1 T ginger, grated
1/2 yellow onion, chopped or if preferred, grated
1 1/2 c panko crumbs
1 large egg, lightly beaten
3 T cornstarch
1 T soy sauce
1 tsp fish sauce (or 1 tsp salt)
2 tsp sesame oil
1/4 tsp black pepper, freshly ground
2 T gochujang (or sriracha or chili-garlic paste)
2 T ketchup
2 T maple syrup or brown sugar
1 T yellow mustard
1 T sesame oil
- preheat oven to 450 degrees.
- place all of the meatloaf ingredients in a large bowl and mix together with your hands. using your hands is particularly good for working out any clumps of cornstarch.
- make sure everything is thoroughly combined. on a piece of foil-lined baking sheet, spray some pam and form the mixture into a loaf shape.
- place all of the glaze ingredients into a medium bowl and whisk until smooth.
- brush half of the glaze over the meatloaf, covering all exposed areas.
- bake the meatloaf for 10 minutes, then reduce the oven temperature to 400 degrees and bake for 30 minutes.
- remove the meatloaf from the over and brush the remaining glaze over the entire loaf.
- return the meatloaf to the oven and bake another 10-20 minutes until the internal temperature reads a minimum of 160 degrees with a meat thermometer.
- take the meatloaf out of the oven and let it rest for 10 minutes.
- make extra glaze to serve alongside the meatloaf if you are a fan of the sauce.
June 9, 2014
prep time: 20 minutes bake time: 20-45 minutes total: 40-65 minutes
3-4 ears of corn, shucked (or 1 15 oz. can of corn, save some of the liquid)
1 1/4 c buttermilk (milk with vinegar/lemon juice can be substituted)
1/2 c maple syrup
2 c cornmeal
1 c all purpose flour
4 tsp baking powder
pinch of salt
1/2 c cold unsalted butter, cut in 1/2-inch cubes
for berry compote
1 pint berries of your choice (blackberries or blueberries work best)
4 T honey (or maple syrup can be substituted)
zest of 1 lemon
1/2 c water (can add more if needed)
- preheat oven to 375 degrees.
- in a small bowl, whisk together the buttermilk, eggs, and maple syrup.
- in a food processor or blender (or medium size bowl), combine the cornmeal, flour, baking powder, and salt, pulsing a few times to mix.
- add the butter and corn kernels and pulse until corn and butter are coarsely chopped.
- stir this dry mixture into the wet mixture and transfer to a lightly oiled baking dish. (don’t use pam spray – it ends up being too oily.)
- bake for (45 minutes for 9×9 pan, 23 minutes for 9×13 pan) until golden and a toothpick comes out clean. rest 20 minutes before cutting.
for berry compote: combine all of the ingredients in a small sauce pot, and bring to a boil. simmer for 10 minutes, just until berries begin to break down slightly.
May 6, 2014
cook time: 10 minutes makes 1.75 cups (14 oz.)
1/2 c minced onion
1/2 c peanut oil
1/3 c rice vinegar
2 T water
2 T minced fresh ginger
2 T minced celery
2 T ketchup
4 tsp soy sauce
2 tsp sugar
2 tsp lemon juice
1/2 tsp minced garlic
1/2 tsp salt
1/4 tsp ground black pepper
- combine all ingredients in a blender.
- blend on high speed for about 30 seconds or until all of the ginger is pureed.
- chill and serve over salad.