Monthly Archives: February 2010

Slow Cooker: Appetizers

Posted by Alaina in Crock Pot, Entertaining 101, Weekend Fare and tagged with , , , , ,

What do you have planned for the weekend? Company? Olympics? I think these two cheesy appetizers will be perfect for your weekend plans.

We loved this orange cranberry dip. It was delicious! I used the zest and juice of one fresh orange – yum!

ORANGE CRANBERRY DIP
(Adapted from crockpot 365)
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8 oz. cream cheese
2/3 c. shredded swiss cheese
2 Tb. orange juice
1 tsp. orange zest
1/2 c. chopped pecans
1/2 c.  dried cranberries

Plug in your Little Dipper to get it started warming up. Shove the block of cream cheese down into it. You may need to squish it in with a spoon. Shred the swiss, and add it. Grate the orange and add the zest. Add the orange juice and pecans. Cover and let it cook for 45 minutes to an hour. When the cream and swiss cheese have fully melted, stir in the dried cranberries.

Serve with your favorite crackers or fruit slices.

We’ve established how much I LOVE brie. And so when I saw that the crockpot lady had a slow cooker brie recipe, I really, really wanted to try it! However, I haven’t tried it yet. I have all the ingredients and I plan to but instead we’ve had strep and haven’t felt like eating a whole lot. But I decided that I should still share it so you can try it. And I will try it when we are feeling better. :) It looks amazing!

APRICOT WALNUT BRIE
(Adapted from crockpot 365)
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1 large round or wedge of brie (the round I used was 13.2 oz)
1/2 c. chopped dried apricots
2 Tb. brown sugar
2 Tb. water
1 tsp. balsamic vinegar
1/4 tsp. dried rosemary
1/2 c. chopped walnuts

Use a 1.5 mini round crockpot. If you are going to use a big one, put the brie in an oven-safe dish. As long as the dish and the crockpot heat together, you’re all good.

Cut the top rind off. Put the brie into the crockpot. In a bowl, mix the chopped apricots, balsamic vinegar, brown sugar, water and rosemary together. Spoon on top of the brie. Sprinkle on the chopped walnuts.

Cover and cook on high for 1-2 hours, or on low for about 3. Check after an hour in both cases just in case. Serve with your favorite crackers or fruit slices.

Slow Cooker: Alaina’s Favorite Pot Roast

Posted by Alaina in Crock Pot and tagged with , , ,

This pot roast became a favorite a few years ago – I think it maybe originated from Taste of Home. I never buy packets except for this recipe – it calls for a packet of au jous. It’s worth it. We love this roast!

SWEET & TANGY POT ROAST
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1 boneless beef chuck roast (3 lbs. or so)
½ tsp. salt
½ tsp. pepper
1 c. water
1 c. ketchup
¼ c . red wine or beef broth
1 envelope au jous
2 tsp. dijon mustard
1 tsp. Worcestershire sauce
1/8 tsp. garlic powder
3 Tb. cornstarch
¼ c. cold water

Place meat in crockpot. Sprinkle with salt and pepper. In a bowl, combine the water, ketchup, wine or broth, gravy mix, mustard, worcestershire sauce, and garlic powder; pour over meat. Cover and cook on low for 9-10 hours or until meat is tender.

Combine cornstarch and cold water until smooth (I don’t always do this). Stir into slow cooker. Cover and cook on high for 30 minutes or until gravy is thickened. Remove meat from slow cooker. Slice and serve with gravy.

Makes about 8 servings.

Off The Shelf: Slow Cooker Cookbooks

Posted by Heather in Off the Shelf and tagged with , , , , ,

I found it difficult to review slow cooker cookbooks. Perhaps it’s because I have the idea in my head that slow cooker recipes should be quick and simple, almost as if by magic a healthy and delicious meal should appear on my plate with no effort at all. The fact of the matter is, all good, healthy meals do take some kind of time. If it’s not the time spent just before dinner is served, it may be the time spent getting a slow cooker meal ready early in the morning or the evening before. If I can reconcile myself to investing a little bit of time in a slow cooker meal, then there are some lovely cookbooks to make use of.

The Art of the Slow Cooker by Andrew Schloss was the book I chose today’s recipe from. It is a relatively new book, well laid out and filled with good pictures. The book contains 80 recipes divided between soups, stews, braises, classics, vegetables and sweets. You will find some outside-the-box recipes such as Chocolate Chicken Chili Soup and Espresso Braised Beef as well as classics such as Chicken Cacciatore and Herby Minestrone.

The cookbook is definitely aimed at people who like gourmet-type recipes, made with whole foods and no shortcuts. Many of the recipes are the type I would use on the weekend, rather than for a simple weeknight meal. I chose to try the Sausage and Tomato Ragu with Pasta. We all thoroughly enjoyed this meal and will look forward to having it again sometime soon.

SAUSAGE AND TOMATO RAGU WITH PASTA
(Art of the Slow Cooker)
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2 Tbsp. olive oil
2 pounds mild Italian sausage, cut into 2-inch lengths
2 medium onions, cut into 1/2-inch dice
2 celery ribs, cut into 1/2-inch-thick slices
2 large carrots, peeled and cut into 1/2-inch dice
4 cloves garlic, finely chopped
1 Tbsp. fresh rosemary leaves (or 1 tsp. dried)
pinch of ground allspice (I omitted this)
1 tsp. kosher salt
1/2 tsp. coarsely ground black pepper
1/4 c. flour (to make gluten-free, substitute a gluten-free flour blend)
1 cup dry red wine
2 cups chicken broth or beef broth
1 can (28 oz.) crushed tomatoes
1 can (15 oz.) tomato sauce

1 pound short pasta, such as penne, ziti, or rigatoni

Heat the oil in a large deep skillet over medium-high heat. Brown the sausage on all sides, about 2 minutes per side, then transfer to a 5-to-6 quart slow cooker.

Add the onions, celery and carrots to the oil remaining in the skillet and saute until lightly browned, about 4 minutes. Add the garlic, rosemary, allspice, salt, and pepper and cook for another 30 seconds. Add the flour and stir until incorporated. Add the wine and bring to a boil. Add the broth, crushed tomatoes, and tomato sauce and stir to incorporate, scraping up any browned bits from the bottom of the pan to blend them with the sauce. Heat to simmering and pour over the sausages. (At this point I put the ragu in the fridge for the night and place it in the slow cooker in the morning.) Cover the cooker and cook for 4 to 5 hours on high or 8 to 10 hours on low.

Cook the pasta in rapidly boiling, lightly salted water until tender, about 10 minutes; drain and serve with the ragu.

Serves 4-6 generously.

I also enjoyed perusing the Williams-Sonoma Essentials of Slow Cooking: Delicious New Recipes for Slow Cookers and Braisers. As with any Williams-Sonoma cookbook, this is a high-quality, beautifully designed cookbook. The introduction covers slow-cooking basics and prepares the way for the recipes contained in the book, including giving sample meal menus. The book covers vegetables, seafood, poultry, pork, beef & lamb and basic recipes.

I would say this cookbook tends even more toward the gourmet cook with such recipes as Savoy Cabbage with Pancetta, Celery Root with Chestnuts, Braised Artichokes, Braised Dug Legs with Port and Figs, and Thai Red Curry Beef. However, there are plenty of more down-to-earth recipes like Texas-Style Beef Chili, Italian Pot Roast, Beef Stroganoff with Mushrooms, and Spanish Chicken Stew. Once again it is a book I would use for weekend cooking more than everyday.

Slow Cooker: Heather’s Favorite Pot Roast

Posted by Heather in Crock Pot and tagged with , , ,

This week Alaina and I will both be sharing our favorite slow cooker pot roast recipe. A good pot roast is one of the most delicious comfort foods there is and can be very simple to make. Pair it with mashed potatoes, a steamed green veg or salad, and you have a hard-to-beat meal. This recipe is one that I found soon after I was married and have used without fail ever since.

SPICY POT ROAST
(Rival Crockpot Cookbook) 
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3 lb. roast
¼ tsp. pepper
2 cloves minced garlic
3 Tbsp. balsamic vinegar
¼ c. soy sauce
2 Tbsp. Worcestershire sauce
2 tsp. dry mustard

Rub pepper and garlic into roast. Place roast into crockpot. Make several shallow slits in top of roast. Combine remaining ingredients and pour over meat. Cover; cook on low 8-10 hours or on high 4-5 hours.

NOTE: Sometimes I add a few peeled carrots in with the roast.

Market Fresh: Slow Cooker Vegetables

Posted by Alaina in Market Fresh and tagged with , , , , , , ,

This week, we will be sharing recipes for your slow cooker (aka crockpot). I don’t use my crockpots (yes, I have more than one – a 4 qt., 6 qt., and a little dipper) nearly enough. The house smells great and dinner is so simple when I take the time to put it in early in the day.

One lady took slow cooking to a whole new level in 2008 and has continued to provide recipes suitable for the crockpot ever since. Her family is gluten free which means that all of her recipes can be made gluten free. You can check out her site A Year of Slow Cooking for many, many recipes. I have adapted two of her recipes for vegetable side dishes for today’s edition of market fresh! There is also a Crock Pot Recipe Link Up over on Smockity Frocks today, so check out that site for another list of crockpot recipes.

SLOW COOKER LEMON BROCCOLI
(adapted from crockpot365)
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2 lbs. broccoli florets
1 c. slivered almonds 
4 cloves garlic, peeled and sliced
2 Tb. olive oil
2 lemons, juiced
1 tsp. lemon zest
1 tsp. kosher salt
1/2 teaspoon pepper

Use a 4 quart crockpot for best results. Wash and trim broccoli, and add to crockpot. Peel garlic, and add with salt and pepper. Add almonds. Squeeze lemon juice evenly over the top and add lemon zest. Toss with wooden spoons.

Cover and cook on high for 2 hours, or on low for about 4. This is finished when broccoli has reached desired tenderness.

SLOW COOKER SOUTHWEST SWEET POTATO & CORN MEDLEY
(Adapted from crockpot 365)
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3 lg. sweet potatoes, peeled and diced
12 oz.  frozen corn (or 1 can, drained)
1/4 c. chopped onion
2 limes, juiced
2 tsp. chili powder
1 tsp. cumin
1 tsp. kosher salt
3 Tb. chopped fresh cilantro plus more for serving

This is a good recipe for a 3-4 quart crockpot. If you have a larger one, consider doubling for leftovers, or stay close by so the sweet potatoes don’t over cook and turn to mush.

Place sweet potato into the crock. Add diced onion, drained corn, and fresh cilantro. Sprinkle in the chili powder and salt. Squeeze the limes, and then toss all ingredients together.

Cover and cook on low for 5 hours, or on high for 3-4. This is done when the potatoes have reached desired tenderness. Serve with chopped fresh cilantro sprinkled on top.

Weekend Fare: Soup Pot

Posted by Alaina in Soup Pot, Weekend Fare and tagged with , ,

As I’ve mentioned before, soup is one of my favorite meals. It nearly always tastes even better leftover and it is so comforting which makes it perfect for weekend cooking! One soup I don’t think of nearly often enough is Chicken Noodle. I would submit that it should not be reserved only for illness but rather that it should be enjoyed just because. It’s delicious, it’s easy, and it’s family-friendly. I love chopping up leftover chicken and using it this way.

CHICKEN NOODLE SOUP
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2 Tb. butter
2 stalks celery, chopped
1 med. onion, diced
2 carrots, peeled and diced
12 c. liquid (I use 8 c. chicken stock and 4 c. water)
2 lg. potatoes, diced
2-3 c. cooked chicken, chopped
1/2 lb. egg noodles
1 Tb. dried parsley (or 1/4 c. chopped fresh)
salt & pepper to taste

In a large soup pot, saute celery, onion, and carrots in butter until onions are translucent. Add liquid and then the potatoes and chicken. Bring to a simmer. Add noodles (I use medium width) and parsley; continue cooking soup until potatoes and carrots are tender and noodles are fully cooked – probably 15-20 minutes but it depends on the noodles. Season to taste.

Serve with bread, biscuits, crackers, or muffins.

Appliance Cooking = Waffles

Posted by Alaina in Winter Recipes and tagged with , , ,

So, what do you do when your stove and oven are out? You make waffles, of course! With pancakes on Tuesday and waffles today, I guess it’s a bit of a breakfast theme this week. We all thoroughly enjoyed these waffles. I’m including a few ideas for customizing this recipe!

Let me also say, I’m a huge fan of breakfast for lunch or dinner. Perhaps, if I’m being completely honest, I should just say that I’m a fan of breakfast food in general! 

WAFFLES
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2 c. flour (I used part whole wheat)
4 tsp. baking powder
1 1/2 tsp. salt
1 Tb. sugar
2 eggs
1 1/2 c. milk
1/2 tsp. vanilla extract
4 Tb. oil

Combine dry ingredients. Beat together eggs, milk, vanilla, and oil. Mix wet ingredients into dry stirring just until combined. Batter will be lumpy. Cook as directed on your waffle maker.

TO CUSTOMIZE:
-  Sweeter: Increase sugar to  3 Tb. or you could substitute honey.
- Fruit: Add 1/2 c. fresh or frozen fruit (blueberries, peaches, or raspberries would be especially good!)
- Spice: Add 1/2 tsp. cinnamon, 1/8 tsp. ginger, 1/8 tsp. nutmeg.
- Buttery: Substitute melted butter for all or part of the oil. 

FOR SERVING:
- Top with powdered sugar or cinnamon sugar
- Drizzle with maple syrup.
- Serve with a fruit syrup or fresh fruit.
- Top with yogurt or whipped cream.

You can freeze leftover waffles and re-heat them in your toaster for a quick breakfast or lunch or dinner. :) Enjoy!

Off The Shelf: Gluten Free Magazines

Posted by Heather in Off the Shelf

Most of you probably know someone who is gluten-free. Or, perhaps you are gluten-free yourself. Since magazines can play a big part in providing inspiration for the home cook, we thought it would be helpful to review several magazines that focus on gluten-free.

My favorite publication focusing on gluten free is Easy Eats: The Magazine for Gluten-Free Living. Easy Eats comes in pdf format at present, and is sent free of charge to your email address! The current issue (Winter 2009) is 18 pages long and contains such features as: Editor’s Letter, Mail Bag, New Products (such as gluten-free foods or cookbooks), News, Notes and Names (gluten-free blogs are the focus of this issue), and Recipe Corner.

I found this publication well-designed, easy to read, and very appealing with plenty of useable information and a handful of good recipes included. And the fact that it is free gives you no excuse why not to sign up to receive it. For more information, visit the Easy Eats website.

Next up is Gluten-Free Living. This is a regular format magazine that comes out four times a year and seems to run about 50 pages. I reviewed the summer issue of this magazine and it included articles such as: Top 10 Nagging Ingredient Questions, Malt Extract in GF Food?, Are Everyday Foods Friends or Foes?, Summer GF Food Choices, GF Ice cream, and How to Brew GF Beer. The magazine focuses more on living the gluten-free lifestyle rather than being an exclusive “recipe magazine” for gluten-free cooking. I did find all the articles helpful and informative.

Finally, there is a gluten-free magazine by the title of Delight which I have not been able to get a copy of to review but mention it here for those that may be interested in tracking down an issue.

And now for a gluten-free recipe, courtesy of Easy Eats, we have a savory mushroom meatloaf. My family devoured this meal and I am already planning to make it in the near future for some of our gluten-free friends.

SAVORY MUSHROOM MEATLOAF
(Easy Eats Magazine)
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2 slices gluten-free bread, processed into fine crumbs
1 1/2 pounds ground beef or meatloaf blend
1 cup finely chopped cremini mushrooms (I didn’t have mushrooms so substituted celery)
1/4 c. gluten-free ketchup
2 eggs, slightly beaten
1/4 cup milk
1 tsp. dried thyme leaves
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. salt
1/4 tsp. freshly ground pepper

Preheat oven to 350F. In a large bowl, combine all the ingredients and mix well. Form meat into a loaf inside of a 9×13-inch roasting pan. Bake uncovered for 75 minutes or until done. Let stand 10 minutes before serving.

Serves 6.

Pancake Day

Posted by Heather in Holidays and tagged with , , , , ,

I was twelve years old and living in the heart of East Africa when I first heard of Pancake Day. A few British friends invited us over for pancakes and a pancake race, all in the name of “pancake day.” We arrived to find little camp stoves set up outside with bowls dripping with batter placed beside them.

A table was laden with plates and lots of cut lemons and sugar bowls. Pancakes began to pile up and someone began shooing people over to the side for a “pancake race.” Each contestant was given a frying pan and a pancake. We were told to run the length of the driveway, frying pan in hand, flipping the pancake in the air at least once on the way. And then we were free to eat as many pancakes as we could, all dripping with melted butter, lemon juice and caster sugar. We kids thought it was a great idea!

Pancake Day, or Shrove Tuesday as it is more widely known, is the day before the beginning of Lent. Pancakes were a great way to use up the excess of any fatty and rich foods before the beginning of Lent, and thus evolved Pancake Day. The pancake race is said to have originated in Olney, England in 1444 when a housewife ran out of the house on her way to church still clutching her frying pan with a cooking pancake in it.

Pancake Day is yet another excuse to serve pancakes, something my children are always eager to eat. Here are three different recipes to try:

PROPER BRITISH PANCAKES
(adapted from bbcgoodfood.com)
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1 cup flour
2 eggs
1 cup milk
1 Tbsp. canola oil
pinch salt

Put the flour and a pinch of salt into a large mixing bowl and make a well in the center. Crack the eggs into the middle, then pour in about 1/4 cup of the milk and the oil. Start whisking from the center, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.

Finishing the batter: Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of cream. Traditionally, people would say to now leave the batter for 30 minutes for all the starch in the flour to swell, but there’s no need.

Heat a non-stick pan over medium-high heat. Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter back into the bowl, return the pan to the heat, then leave to cook, undisturbed for about 30 seconds. If the pan is the right temperature, the pancake should turn golden underneath after about 30 seconds and will be ready to turn.

Repeat with remaining batter. Store the cooked pancakes on a plate underneath a piece of foil.

Serve pancakes with butter, lemon juice and granulated sugar. I like to then roll my pancake up and eat it with my fingers.

Serves 3.

BANANA SOUR CREAM PANCAKES
(Barefoot Contessa Family Style)
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1 1/2 c. flour
3 Tbsp. sugar
2 tsp. baking powder
1 1/2 tsp. salt
1/2 c. sour cream
3/4 cup plus 1 Tbsp. milk
2 eggs
1 tsp. vanilla
1 tsp. grated lemon zest

butter
2 ripe bananas, diced (I preferred to mash the bananas)
maple syrup

Sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.

Melt one tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan to make 3-4 pancakes (I used a non-stick griddle, without the butter). Distribute a rounded tablespoon of bananas on each pancake (or, alternatively, add 2 mashed bananas to the bowl of batter). Cook for 2-3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with sliced bananas, butter and maple syrup.

Makes 12 pancakes.

HEATHER’S ALL-TIME FAVORITE PANCAKE
(adapted from Betty Crocker)
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1 egg
1 cup whole-wheat flour
3/4 cup milk
1 Tbsp. canola oil
1 Tbsp. baking powder
1/2 tsp. salt

Beat egg with milk and oil. Beat in remaining ingredients until smooth. For thinner pancakes, stir in additional 1/4 cup milk. Cook on a griddle or in a non-stick frying pan: pour about 3 Tbsp. batter from tip of large spoon or pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other side until golden brown.

I keep our pancakes hot by placing them on a plate and covering with foil.

Our family loves these with blueberries added — about 1/2 cup fresh or frozen berries per batch of pancakes.

Serves 2-3. (I normally make 3-4 batches at a time)

Market Fresh: Fennel

Posted by Heather in Market Fresh and tagged with , , , ,

Here in America, fennel is not something one frequently finds in the average refrigerator. Perhaps you have seen it in the produce section with its long, fern-like fronds and its fat, white bulb. Many know it resembles anise in taste, with its mild licorice flavor. There are many culinary possibilities with this vegetable, or more properly, “herb.”

To begin with, you can eat fennel raw. Try it as an addition to your next vegetable tray, or as the main ingredient of a salad. Fennel also makes a wonderful addition to soup or stews. Recipes seem to abound pairing fennel with fish, the mild anise flavor melding well with a delicate fish. You can eat fennel cut in wedges, steamed and topped with butter, or perhaps roasted in the oven, drizzled with a little olive oil and sprinkled with salt and pepper. And I highly recommend the Spicy Spaghetti with Fennel and Herbs mentioned in our January Magazine Review.

Today I have a recipe for fennel gratin which is just amazing. I served this to our guests on Christmas day. They were unsure what to expect at first but were soon raving about the dish. If you are concerned about the high fat content of the recipe, I would suggest pairing it with an otherwise low-fat meal such as fish or chicken.

FENNEL GRATIN
(adapted from bbcgoodfood.com)
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2 fennel bulbs
1 cup heavy cream
1 garlic clove, crushed
pinch of nutmeg
1/4 c. freshly grated parmesan cheese

Preheat the oven to 400F. Put a pan of salted water on to boil. Trim the fennel tops, then cut into wedges. Boil (or steam) wedges for 5-6 minutes, then drain well.

Arrange wedges in an ovenproof dish, season and sprinkle with nutmeg. Stir the garlic into the cream and pour over the fennel. Top with the parmesan cheese. Bake for 20 minutes (or more) until golden and bubbling.

Serves 4-8.

If you are interested in reading more about fennel, why not check out Five Ways to Eat Fresh Fennel by our friends over at Food & Think.