crock pot lasagna

August 27, 2015

yields 4-6 servings

ingredients
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

directions

  1. brown ground beef, onion, and garlic in a pan.
  2. add tomato sauce, tomato paste, salt, and oregano & basil & parsley.
  3. cook long enough to get it warm.
  4. spoon a layer of meat sauce onto the bottom of the slow cooker.
  5. add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses.
  6. repeat with sauce, noodles, and cheeses until all are used up.
  7. cover and cook on low for 4-5 hours.

source

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crock pot adventures

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.

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kimchi meatloaf

January 30, 2015

makes 8 servings       prep time: 20 minutes       cook time: about an hour       total: 1 hr. 20 minutes

meatloaf ingredients
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

glaze
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

  1. preheat oven to 450 degrees.
  2. 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.
  3. 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.
  4. place all of the glaze ingredients into a medium bowl and whisk until smooth.
  5. brush half of the glaze over the meatloaf, covering all exposed areas.
  6. bake the meatloaf for 10 minutes, then reduce the oven temperature to 400 degrees and bake for 30 minutes.
  7. remove the meatloaf from the over and brush the remaining glaze over the entire loaf.
  8. 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.
  9. take the meatloaf out of the oven and let it rest for 10 minutes.
  10. make extra glaze to serve alongside the meatloaf if you are a fan of the sauce.

source

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prep time: 20 minutes     bake time: 20-45 minutes      total: 40-65 minutes

ingredients
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)
3 eggs
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)

directions

  1. preheat oven to 375 degrees.
  2. in a small bowl, whisk together the buttermilk, eggs, and maple syrup.
  3. in a food processor or blender (or medium size bowl), combine the cornmeal, flour, baking powder, and salt, pulsing a few times to mix.
  4. add the butter and corn kernels and pulse until corn and butter are coarsely chopped.
  5. 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.)
  6. 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.

sources (1 & 2)

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cook time: 10 minutes     makes 1.75 cups (14 oz.)

ingredients
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

directions

  1. combine all ingredients in a blender.
  2. blend on high speed for about 30 seconds or until all of the ginger is pureed.
  3. chill and serve over salad.

source

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