Category: Dinner

Pasta with Garlic and Oil (and artichokes)

Posted on by elltee

Serves 4 to 6.  Total time 30-40 minutes.

Ingredients

  • 3 tablespoons olive oil
  • 4 tablespoons minced garlic (about 12 cloves)
  • Salt and pepper
  • 3 tablespoons minced fresh parsley
  • Juice from one lemon (or 2 TSP lemon juice)
  • Zest from one lemon
  • 3/4 TSP red pepper flakes
  • 8oz jar of marinated artichoke hearts in oil
  • 1 pound spaghetti (or fettucine / linguini)
  • Grated Parmesan cheese

Note – I cook the pasta in one large pot and use a dutch oven for the rest and to mix everything together.  You can also use a skillet in lieu of the dutch oven and mix everything back into the pasta pot after you’ve dumped out the cooking water.

Instructions

Cook olive oil, 3 TBS garlic, and 1/2 teaspoon salt in a dutch oven (or skillet) over low heat, stirring often, until garlic foams and is sticky and stray-colored, about 10 minutes.  Off heat stir in lemon juice, pepper flakes, lemon zest, parsley, and remaining 1TBS garlic.  Transfer to a small bowl.

Increase heat to medium-high for the dutch oven (skillet).  Add artichokes with marinade / oil and a pinch of salt.  Grill artichokes until lightly browned and tender.  Remove from heat.

Meanwhile bring 4 quarts water to boil in a large pot.  Add pasta and 1TBS salt.  Cook until almost al dente.  Strain pasta and reserve some of the cooking water.

Add garlic-lemon-oil back to dutch oven with the grilled artichokes.  Add a little reserved cooking water if necessary and stir to combine.  Add pasta to mixture and toss to combine.  Season with salt and pepper to taste and add remaining reserved cooking water as needed to adjust consistency.  Serve with Parmesan.

Note: If you have frozen artichokes, just pat them dry and grill them with an additional 2TBS of olive oil.  Or you can leave out the artichokes altogether, as well as the lemon zest if you’re going for a more “pure” recipe of ‘Aglio e Olio’.

 

Slow Cooker Pork Vindaloo

Posted on by elltee

Cooking time 6-7 hours on low, 4 to 5 hours on High

Pork Vindaloo

Ingredients:

3 cups chopped onions (about 3 onions)

3 tablespoons paprika

2 tablespoons vegetable oil

1 tablespoon garam masala

Salt and Pepper

1/4 teaspoon cayenne pepper

28oz can crushed tomatoes

1/2 cup chicken broth

2 tablespoons red wine vinegar

2 tablespoons instant tapioca

4 pounds boneless country-style pork ribs, trimmed (I used a 3 pound slab)

1/4 cup minced fresh cilantro.

Directions:

  1. Microwave onions, paprika, oil, garam masala, 1/2 teaspoon salt, and cayenne in bowl, stirring occasionally, until onions are softened, about 5 minutes.  Transfer to slow cooker.
  2. Stir in tomatoes, broth, vinegar, and tapioca.  Season pork with salt and pepper and nestle into slow cooker.  Cover and cook until pork is tender, 6-7 hours on low or 4-5 hours on high.
  3. Using large spoon, skim excess fat from surface of stew.
  4. Using tongs, break pork into about 1-inch pieces.  Adjust stew consistency with additional hot broth as needed.  Stir in cilantro and season with salt, pepper, and extra vinegar to taste.

Serve over rice.

Stolen from Slow Cooker Revolution Volume 2 by America’s Test Kitchen, page 69

Slow Cooker Chicken and Chickpea Stew

Posted on by elltee

30 minutes prep, plus 4-6 hours on high or 6-8 hours on low

Ingredients:

1 medium onion, finely chopped

3 garlic cloves, minced

2 large carrots, chopped (about 1 cup)

2 15-oz cans chickpeas, rinsed and drained

1 14.5-oz can petite diced tomatoes

2 tablespoons lemon juice, divided

1 quart (32 oz) chicken or vegetable stock

1-3 teaspoons salt

1 teaspoon cumin

½ teaspoon cinnamon

3 pounds boneless, skinless chicken breasts or thighs, trimmed

½ cup chopped dried apricots

4 cups baby spinach

Instructions:

  1. Combine the onion, garlic, carrots, chickpeas, tomatoes, 1 tablespoon lemon juice, chicken stock, salt, cumin, cinnamon, and chicken in a 6-quart slow cooker.
  2. Cover and cook on high for 4-6 hours or low for 6-8 hours, or until the chicken is tender.
  3. Remove the chicken from the slow cooker and shred with two forks. Add the shredded chicken, along with 1 tablespoon lemon juice, the spinach, and the chopped apricots back to the slow cooker, stirring to combine. Taste and add additional salt and lemon juice to taste. Let sit 5 minutes to allow the spinach to wilt and the apricots to soften.
  4. Serve hot, with rice, crusty bread, or on its own. Top with green onion, cilantro, and hot sauce, if desired.

Stolen from https://www.realfoodwholelife.com/blog/slow-cooker-chicken-and-chickpea-stew

Slow Cooker Mac and Cheese

Posted on by elltee

4 hours total

Ingredients

8 ounces cooked elbow macaroni (Can use up to one 14 oz box, any type)
One 12-ounce can evaporated milk
1 1/2 cups whole milk
1/4 cup (1/2 stick ) of butter, melted
1 teaspoon salt
Dash of pepper
2 large eggs, beaten
4 1/2 cups of shredded cheese, plus 1/2 cup reserved for top.

1/4 teaspoon powdered mustard
Dash of paprika

Steps

  1. Cook the pasta per box instructions.
  2. In a large 4-quart slow cooker with a liner (or sprayed with cooking spray), mix the pasta, evaporated milk, milk, butter, salt, pepper, eggs, mustard, and all but the reserved 1/2 cup of  grated cheese.  Or for ease mix all this in a large mixing bowl and then transfer to the slow cooker.
  3. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika.
  4. Cover and cook on low heat for 3 hours and 30 minutes. Turn off the slow cooker, stir the mixture and serve hot.

 

Note: Use a slow cooker liner / bag every time.  It makes clean-up a cinch.  https://amzn.to/2XdVymo

From http://www.foodnetwork.com/recipes/trisha-yearwood/crockpot-macaroni-and-cheese-recipe.html

Rigatoni with Tomatoes, Bacon, and Fennel

Posted on by elltee

Total Time: 1 hour

Ingredients

6 slices bacon, cut into 1/2 inch pieces

1 onion, chopped fine

2 teaspoons fennel seeds

1/4 teaspoon red pepper flakes

1 x 28 ounce can diced tomatoes, drained with juice reserved

2 1/2 cups chicken broth

2 cups water

1 pound rigatoni (or other pasta)

1/4 cup grated Pecorino Romano cheese, plus extra for serving (can also substitute Parmesan)

2 tablespoons minced fresh parsley

Salt and pepper

3 garlic cloves, minced

Fish Sauce

Directions

  1. Cook bacon in Dutch oven over medium-high heat until crisp, about 5 minutes.  Using slotted spoon, transfer bacon to paper-towel-lined plate; set aside for serving.  Pour off all but 2 tablespoons of fat from pot (or leave it all in – I did).
  2. Add onion and 1/4 teaspoon salt to fat left in pot and cook over medium heat until onion is softened, about 5 minutes.  Stir in garlic, fish sauce (anchovies), fennel seeds, and peper flakes and cook until fragrant, about 1 minute. (might need to open the windows due to ‘fragrant’ fish sauce…)
  3. Stir in tomatoes and cook until dry and slightly darkened, about 5 minutes (took much longer for me, probably because I didn’t drain the juices from the canned tomatoes well enough.
  4. Stir in broth, water, and reserved tomato juice, scraping up any browned bits, and bring to a boil.  Stir in pasta, returning to vigorous simmer, and cook, stirring often, until pasta is tender, 15 to 20 minutes (again took a little longer to thicken properly.
  5. Off heat, stir in Pecorino (or Parmesan) and parsley and adjust sauce consistency with extra hot water as needed.  Season with salt and pepper to taste.  Serve, sprinkling individual portions with reserved bacon and extra cheese (or just gently mix bacon into the whole thing last, right before serving).

Note: The recipe originally called for 2 minced anchovy fillets for that savory taste.  I substituted a few dashes of fish sauce instead.  It also wanted the fennel seeds “lightly cracked”, but I just added them straight out of the spice bottle.

 

Modified from “Cook it in your Dutch oven”, page 57, by America’s Test Kitchen

Italian Sausages with White Beans and Kale

Posted on by elltee

Total Time: 1 hour

Ingredients

1 pound sweet or hot Italian sausage (I prefer hot)

2 x 15 oz cans cannellini beans, rinsed

1 x 28 oz can diced tomatoes, drained with juice reserved

1 cup chicken broth

2 tablespoons extra virgin olive oil

1 onion, chopped fine

3 garlic cloves, minced

1 pound kale, stemmed and chopped (I generally use less because the pot fills up)

Salt and Pepper

Directions

  1. Puree 1/2 cup beans, 1/2 cup tomatoes, reserved tomato juice, and chicken broth until smooth
  2. Heat oil in Dutch oven over medium heat until shimmering.  Add sausages and brown on all sides, about 5 minutes.  Transfer to plate.
  3. Add onion to fat/oil left in pot and cook until softened, about 5 minutes.  Stir in garlic and cook until fragrant, about 30 seconds. 
  4. Stir in pureed bean mixture, kale, remaining tomatoes, and 1/4 teaspoon salt, scraping up any browned bits, and bring to simmer.  Reduce heat to medium low, cover and cook, stirring occasionally, until kale is wilted and tender, about 15 minutes.
  5. Stir in remaining beans, then nestle sausages into pot, adding any accumulated juices.  Cover and cook until sausages register 160 degrees and sauce is thickened slightly, about 10 minutes.  Season with salt and pepper to taste and serve.

Serve with crusty bread.

 

Stolen from “Cook it in your Dutch oven, page 41, by America’s Test Kitchen

 

Classic Chicken Curry

Posted on by elltee

Serves 4

  • Total Time 1 hour 30 minutes

Ingredients

3 tablespoons unsalted butter

2 tablespoons curry powder

2 onions, chopped

1 jalapeno chili, stemmed, seeded and minced (or 1 can green chilies)

Salt and pepper

3 garlic cloves, minced

1 tablespoon grated fresh ginger

2 chicken breasts, boneless and skinless

1 1/2 cups water

8 ounces yukon gold potatoes (or substitute other kinds), peeled and cut into 1/2-inch pieces

1/2 head cauliflower (1 pound), cored and cut into 1 inch florets

1 cup frozen peas

3/4 cup plain whole-milk yogurt

1/4 cup minced fresh cilantro

Directions

  1. Melt butter in Dutch oven over medium heat.  Add curry powder and cook until fragrant, about 10 seconds.  Stir in onions, chilies, 1/14 teaspoons salt, and 1/4 teaspoon pepper and cook until vegetables are softened, about 5 minutes.  Stir in garlic and ginger and cook until fragrant, about 30 seconds.
  2. Add chicken and water to pot and bring to simmer.  Reduce heat to low, cover, and cook until chicken registers 160 degrees, 22 to 24 minutes, flipping chicken halfway through cooking.  Remove chicken and shred.
  3. Meanwhile, stir potatoes and 1/4 teaspoon salt into curry, cover, and cook over low head until potatoes are slightly tender, about 8 minutes.  Stir in cauliflower and cook, covered, until potatoes are fully cooked and cauliflower is tender, about 15 minutes, stirring occasionally.
  4. Stir in chicken and peas
  5.  and cook until heated through, about 1 minute.  Remove from heat.
  6. Off heat, stir in yogurt and cilantro.  Season with salt and pepper to taste.  Serve over rice.

Do not substitute low-fat or non-fat yogurt for the whole milk yogurt, or the dish will be much less creamy.

Stolen from: “Cook it in your dutch oven”, page 23, by America’s Test Kitchen

Corned Beef and Cabbage

Posted on by elltee

Serves 6

  •         Hands-On Time 60 min
  •         Total Time 48+ hours

Ingredients

4 pounds corned beef (I use the pre-brined store brisket with the spice packet)
6 slices of bacon, cut into ½ inch strips
1 head of cabbage, cut into 1-inch strips
2 cups chicken stock
1/2 cup champagne vinegar

Directions

  1. Remove the corned beef from the store bag.  Pour out the liquids and place the beef in a cooking pouch.  Add the spices from the spice pack to the cooking pouch and vacuum seal.
  2. Cook the beef sous vide for 48+ hours at 134 degrees.  
  3. About 45 minutes before you are ready to serve the meal, prepare the cabbage.
  4. In a skillet, over medium heat, cook the bacon pieces until they are crisp and the fat is rendered. Pour off all but 1-2 tablespoons of the bacon fat.
  5. Add the cabbage strips to the skillet, raise the heat to medium-high, and cook for about 5 minutes.
  6. Add the chicken stock and the vinegar to the pan and continue to cook the cabbage in the liquid until tender.
  7. When the cabbage is almost tender, remove the corned beef from the water bath and the cooking pouch.
  8. To serve, slice the corned beef into 1/2″ – 3/4″ slices and serve atop the cabbage.

Note: 140 degrees is more “medium” and still good.  I’ve also done 137 degrees and 72 hours.

 

Stolen from : blog.sousvidesupreme.com/2011/03/sousvide-corned-beef-and-cabbage

Classic Chicken and Dumplings

Posted on by elltee

Serves 6

  •         Hands-On Time 30 min
  •         Total Time 1 hr 30 min

Ingredients

2 lbs Chicken Thighs or Breasts, boneless / skinless

4 stalks celery, chopped

4 carrots, chopped

2 onions, chopped

3/4 cup buttermilk

2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme

2 tablespoons chopped fresh flat-leaf parsley leaves, plus more for serving

2 bay leaves

2 cloves garlic, chopped

2 1/2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

6 tablespoons (3/4 stick) unsalted butter, melted

1 tablespoon olive oil

Salt and pepper

10 cups water

 

Directions

 1 Heat the oil in a large pot or Dutch oven over medium-high heat. Season the chicken with ½ teaspoon each salt and pepper. Brown in batches, 4 to 6 minutes per side. Transfer to a plate; reserve the pot.

 2 Add the celery, carrots, onions, thyme, and garlic to the drippings in the pot and cook, stirring, until the vegetables begin to soften, 5 to 7 minutes. Add the chicken, bay leaves, and 10 cups water. Bring to a simmer and cook until the chicken is cooked through, 25 to 30 minutes. Discard the bay leaves and transfer the chicken to a plate; let cool. Shred the chicken  and return it to the pot.

 3 Whisk together ½ cup of the flour, 2 cups of the cooking liquid, and ¼ teaspoon each salt and pepper in a small bowl. Slowly whisk the flour mixture back into the pot and simmer until slightly thickened, 8 to 10 minutes.

 4 Make the dumplings: Whisk together the remaining 2 cups of flour, the baking powder, baking soda, and ¼ teaspoon each salt and pepper in a medium bowl. Whisk in the butter, buttermilk, and parsley. Reduce heat to low and drop the mixture into the broth in 8 large spoonfuls. Simmer, covered, until the dumplings are firm, 12 to 15 minutes. Serve sprinkled with parsley.