Where I live it is very hot during the summer months and vegetables to do not grow well during July and August – in fact, they burn up. So what the north gets in July and August, we get in April and May and, then again, in October and November. If you are a reader of this blog, you know I belong to a CSA (Community Supported Agriculture).
Jeta Farms is part of the Slow Food USA movement that aims to rediscover and catalog forgotten flavors by documenting excellent food products that are in danger of disappearing. Since the international initiative began in 1996, more than 800 products from over 50 countries have been added to the list. The movement serves as a resource to those interested in reviving rare breeds and learning about endangered foods, with the goal of encouraging the continued production and consumption of these foods.
In the past, I have shared with you recipes I made with some of my share produce:
http://jovinacooksitalian.com/2015/06/29/fresh-from-the-farm/
http://jovinacooksitalian.com/2014/06/26/cooking-from-my-csa-share/
This is the first year my CSA farm has offered a share in the fall and here are some of the recipes I made.
Cheesy Patty Pan Squash
Serves 3
Ingredients
- 3 medium patty pan squashes
- 1 tablespoon extra virgin olive oil
- Salt and freshly ground pepper
- 12 tablespoons shredded cheddar cheese
Directions
Preheat the oven to 400 degrees F.
Cut the squash in half, place in an oiled baking dish and brush the tops with oil. Sprinkle with salt and pepper.
Bake for 25 minutes. Place 2 tablespoons cheese on top of each squash half and return the pan to the oven for five more minutes. Serve immediately
Stuffed Squash
Serves 4 as a side dish; 2 for a main course
Ingredients
- 2 Gialla Nostrale squash (short, fat zucchini)
- 1/4 of a medium onion, finely chopped
- 1 celery stalk, finely chopped
- 1/2 teaspoon minced garlic
- 1/4 cup chopped pickled (spicy cherry or banana) peppers
- 1/2 teaspoon dried oregano
- 2 tablespoons olive oil
- 1/2 cup seasoned Italian breadcrumbs
- Salt and pepper
Directions
Cut the squash in half lengthwise and scoop out the flesh leaving about a 1/4 inch shell. Dice the squash pulp.
Sprinkle the squash shells lightly with salt and pepper and place them in an oiled baking dish.
Heat the olive oil in a small skillet and add the onion, celery, garlic, diced squash pulp and the chopped peppers. Cook until all the liquid evaporates.
Add ½ teaspoon of salt and ¼ teaspoon of black pepper. Remove the pan from the heat, stir in the bread crumbs and allow the mixture to cool.
Heat the oven to 400 degrees F.
Stuff the zucchini shells with the bread crumb mixture. Bake for 30 minutes or until the stuffing is crispy and the squash shells are tender.
Both squash recipes above can be grilled on an outdoor grill instead of baked in the oven, if you prefer.
Roasted Sweet Potato Wedges
Serves 4
Ingredients
- 2 large sweet potatoes, washed and patted dry
- 2 teaspoons olive oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried rosemary, crushed
Directions
Preheat the oven to 425ºF.
Peel the potatoes. Cut each potato into 8 wedges and place on a nonstick baking sheet. Drizzle with oil; sprinkle with the salt, pepper and the rosemary.
Roast for 15 minutes; toss and continue to roast until the potatoes are tender, about 15 to 20 minutes more. Serve immediately.
Southern Field Peas
Field peas or cowpeas, aren’t really peas at all. They are beans that grow very well in the South because they are heat and drought tolerant and grow in just about any soil. They’re categorized generally in four groups – crowder, cream, black-eyed and field peas and there are many varieties to be found in each of those categories.
Ingredients
- 4 cups of freshly shelled southern field peas
- 2 ounces bacon
- 1 onion, diced
- 2 celery stalks, diced
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups chicken broth, plus extra if needed
- 3-4 sprigs fresh thyme
Directions
Cook the bacon in a large saucepan. Remove with a slotted spoon to a paper towel plate and reserve for later.
Add the onion and celery to the hot bacon fat and cook until tender. Add the peas and saute for a minute or two.
Add the thyme and 2 cups of chicken broth or just enough to cover the peas by about 1 inch. Add more if the peas are not covered.
Bring to a low boil and add the sugar and stir well.
Scoop off any foam that forms and discard it.
Cover and reduce the heat to medium-low, let simmer for about 25 minutes.
Add the pepper and salt, stir well and continue to cook for 10 more minutes.
Taste the peas for tenderness, they should be tender after this amount of time but not mushy. Drain.
Top with the crumbled bacon and serve.
Pasta with Grilled Sausage and Vegetables
I often cook a pound of Italian sausage on the grill and reserve half for another meal, such as pizza with grilled sausage and banana peppers from the garden.
Serves 6-8
Ingredients
- 1 lb whole wheat penne pasta
- 1 lb hot Italian sausage, divided
- Half an onion
- 1 large zucchini squash
- 1 large yellow squash
- 2 garlic cloves, minced
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh oregano
- 2 tablespoons olive oil, plus extra for brushing the sausage and vegetables
- 1/2 cup freshly grated Parmesan cheese
- Freshly grated black pepper
Directions
Heat an outdoor grill and oil the grates. Brush the sausage onion and the squashed with olive oil. Turn off the burners on one side of the grill and place the sausage over the indirect heat. Grill 15 minutes, turn the sausage over and grill another 15 minutes. During the last 15 minutes place the squash and onion over the direct side of the grill and cook until the vegetables are tender.
Remove the sausage and vegetables to a plate to cool. Slice half of the sausage into thin slices and reserve half for another use. Dice the vegetables; set aside the sliced sausage and diced vegetables.
Cook the pasta in boiling salted water until al dente. Reserve ½ cup of the pasta cooking water and drain the pasta in a colander. Set aside.
In the pasta pot heat 2 tablespoons of olive oil and add the garlic, parsley and oregano. Cook until the garlic is lightly browned and add the diced vegetables and sliced sausage. Cook until hot.
Add the drained pasta and the pasta cooking water. Stir until evenly combined. Add the Parmesan and black pepper. Serve immediately.
Dutch ovens are cylindrical, heavy gauge cooking pots with tight-fitting lids that can be used either on a range top or in the oven. The heavy metal or ceramic construction provides constant, even and multi-directional radiant heat to the food being cooked inside.
The term “Dutch oven” is something of a misnomer in that the pots are neither Dutch nor actual ovens. Rather, it refers to the casting process developed in Holland by which brass vessels were cast in dry-sand molds. In 1704, an Englishman by the name of Abraham Darby traveled to the Netherlands to observe how the thick-walled cast-iron pots were made and, eventually, patented a similar process for use in England and its American colonies.
A Dutch oven has the advantage of using one pot from start to finish — you can sear protein in the same pan you use to braise. When using a Dutch oven, you can braise on the stove top or in the oven. Almost any cooking task can be performed in a Dutch oven.
All of my recipes below are cooked on top of the stove but you could easily finish the braising process in the oven. Cover and place the Dutch Oven on the middle of a rack in an oven that has been pre-heated to 300° Fahrenheit and follow the cooking times below.
How to Make Dutch Oven Recipes in a Slow Cooker.
Converting from a Dutch Oven to a slow cooker is easy. If a recipe has any searing, sauteing or deglazing steps, complete those steps in a pan on the stove top. After adding the liquid, transfer everything to the slow cooker. For recipes that call for either stove top simmering or an oven temperature of 300 degrees F or more, set your slow cooker to HIGH. For recipes under 300 degrees F, use the LOW setting. Slow cookers prevent liquid from evaporating, so sauces come out thinner than in a Dutch Oven.
| SLOW COOKER | DUTCH OVEN |
| 12 hours/Low | 3 hours/325° F |
| 10 hours/Low | 2 1/2 hours/325° F |
| 8 hours/Low | 2 hours/325° F |
| 6 hours/Low | 1 1/2 hours/325° F |
| 5 hours/Low | 1 hour, 15 min./325° F |
| 4 hours/Low | 1 hour/325° F |
| 4 hours/High | 2 hours/325° F |
| 3 hours/Low | 45 min./325° F |
| 3 hours/High | 1 1/2 hours/325° F |
| 2 hours/Low | 30 min./325° F |
| 2 hours/High | 1 hour/325° F |
| 1 hour/Low | 15 min./325° F |
| 1 hour/High | 30 min./325° F |
Quick Cooking Pork and Vegetable Stew Italiano
4 servings
Ingredients
- 3 tablespoons flour
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1 1/2 lbs boneless pork loin cut into 3/4-inch cubes
- 2 tablespoons olive oil, divided
- 1/2 onion, medium, chopped
- 2 stalks celery, thinly sliced
- 1 green bell pepper, chopped
- 2 cups fresh mushrooms, sliced
- 1 tablespoon chopped garlic
- 2 medium zucchinis, halved lengthwise, cut into 1/2-inch slices
- 1 cup canned diced Italian tomatoes
- 14 1/2 oz canned low sodium chicken broth
- 1 tablespoon fresh basil , torn
- 2 teaspoons fresh oregano, chopped
Directions
Combine flour, salt and pepper in a plastic bag. Add pork pieces and shake to coat. Set aside.
Heat 1 tablespoon oil in a Dutch Oven over medium-high heat. Add onion, celery, green pepper and mushrooms. Sauté for 5 minutes, until vegetables are softened. Add garlic and sauté for another 30 seconds. Transfer vegetables to a bowl and set aside.
Heat remaining oil over medium-high heat. Sauté pork on all sides, until golden brown, about 5 minutes.
Return sautéed vegetables to the pot. Add zucchini, tomatoes and broth and bring to a boil. Reduce heat and simmer 10 minutes, until pork is tender. Stir in basil and oregano, season with salt and pepper and serve.
Italian Vegetable Stew
6 servings
Ingredients
- Half of a 1-lb. loaf sourdough bread, torn into 2” pieces (about 6 cups)
- 1 bunch collard greens, center ribs and stems removed
- 1 bunch Tuscan or other kale, center ribs and stems removed
- Kosher salt
- 2 tablespoons olive oil, divided, plus more for serving
- 2 medium carrots, peeled, finely chopped
- 2 celery stalks, finely chopped
- 1 leek, white and pale-green parts only, chopped
- 4 cloves garlic cloves, chopped
- ½ teaspoon crushed red pepper flakes
- 1 28-oz can diced Italian tomatoes
- 8 cups low-sodium vegetable broth
- 3 15-oz. cans cannellini (white kidney) beans, drained and rinsed
- 4 sprigs thyme
- 1 sprig marjoram or oregano
- 1 bay leaf
- Freshly ground black pepper
- Shaved Parmesan (for serving
Directions
Scatter bread on a rimmed baking sheet in a single layer. Let stand at room temperature to slightly dry out, about 2 hours.
Cook greens separately in a large pot (Dutch Oven) of boiling salted water until slightly softened, about 3 minutes per batch. Cool. Squeeze out excess water; roughly chop. Set aside.
In the empty pot heat 2 tablespoons oil over medium heat. Add carrots, celery and leek; stir often until softened, 8–10 minutes.
Add garlic and red pepper flakes. Cook, stirring until fragrant, about 1 minute. Add tomatoes, broth, beans, thyme, marjoram, bay leaf and reserved greens; season with salt and pepper.
Bring to a boil, reduce heat and simmer until flavors meld and soup thickens slightly, 40–50 minutes. Discard herb sprigs and bay leaf.
Just before serving, gently stir bread into the soup. Divide among bowls, top with Parmesan and drizzle with oil.
DO AHEAD: Stew can be made 2 days ahead. Let cool slightly; chill until cold. Cover and keep chilled. Reheat before continuing. Store bread airtight at room temperature.
Spicy Cioppino
For 2
Ingredients
- 6 fingerling potatoes, quartered
- 2 tablespoons extra-virgin olive oil, divided
- 3 tablespoons flour
- 1 small sweet onion, sliced
- 1 jalapeno, minced
- 2 garlic, minced
- 1/2 teaspoon each dried oregano and basil
- 1 teaspoon hot paprika (or half cayenne and half smoked paprika)
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/2 cup dry white wine
- 1/2 cup clam juice
- 1/2 cup heavy cream
- 2 fresh plum tomatoes seeded and finely diced
- 1 white fish fillet (cod, halibut, grouper) diced (about 8 ounces)
- 6 sea scallops and 6 peeled shrimp, patted dry
- 6 mussels and 6 small clams
- 2 tablespoons capers, rinsed
- 2 tablespoon minced fresh parsley and/or basil
- Sourdough bread
Directions
Place potatoes in a Dutch Oven, cover with water and bring to a boil over high heat. Reduce heat and simmer until tender, 8-10 minutes. Drain and set aside.
Add 1 tablespoon oil onion, garlic and jalapeno to the pan and stir to coat. Reduce heat to medium-low and cook, stirring often, until vegetables soften, about 4- 5 minutes.
Increase heat to medium-high, add seasonings, salt and pepper, wine, clam juice and tomatoes; bring to a simmer. Reduce heat to maintain a simmer and cook, stirring often, for 6 to 8 minutes.
Add the clams and mussels and cook until the shellfish open.
Season fish, shrimp and scallops with salt and pepper. Add the fish, shrimp and scallops, cooked potatoes, cream and capers to the pot, return to a simmer and cook until heated through and white fish is cooked, about 2-3 minutes. Garnish with parsley, if desired. Serve with sourdough bread.
Italian Beef Stew
8 servings
Ingredients
- 2 tablespoons plus 1 teaspoon olive oil, divided
- 1 1/2 cups chopped onion
- 1/2 cup chopped carrot
- 1 tablespoon minced garlic
- 1/4 cup all-purpose flour
- 2 pounds boneless chuck roast, trimmed and cut into cubes
- 3/4 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 1 cup dry red wine
- 4 cups diced Italian tomatoes
- 1 1/2 cups lower-sodium beef broth
- 1/2 cup water
- 2 teaspoons chopped fresh oregano
- 2 teaspoons chopped fresh thyme
- 1 bay leaf
- 8-ounce package whole cremini mushrooms, quartered
- 3/4 cup (1/4-inch-thick) slices carrot
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped parsley
Directions
Heat 1 tablespoon oil in a Dutch Oven.
Place 1/4 cup flour in a shallow dish. Sprinkle beef with 1/2 teaspoon salt and pepper and dredge in the flour.
Add half the beef to the pan; sauté 6 minutes, browning on all sides. Remove from the pan to a bowl. Repeat procedure with oil and beef.
Add the remaining 1 teaspoon oil to the pan. Add onion and chopped carrot; sauté 8 minutes, stirring occasionally. Add garlic; sauté for 45 seconds, stirring constantly.
Add wine to the pan and bring to a boil, scraping bottom of the pan (about 5 minutes). Return meat to the pan. Add tomatoes and the next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer for 45 minutes, stirring occasionally.
Uncover and stir in sliced carrot. Simmer, uncovered, for 1 hour or until meat is very tender, stirring occasionally. Discard bay leaf. Stir in remaining 1/4 teaspoon salt, basil and parsley.
Chickpea and Chicken Stew
Ingredients
- 2 tablespoons olive oil
- 2 skinless, boneless chicken thighs, sliced into ½ inch thick lengths
- Kosher salt
- 3 large garlic cloves, minced
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 3/4 teaspoon crushed red pepper flakes
- 2 bay leaves
- 2 15-ounce cans chickpeas, rinsed, drained
- 1/2 cup diced, drained roasted red peppers from a jar
- 2 tablespoons fresh lemon juice
- 2 cups 1′ cubes country-style bread
- 3 tablespoons coarsely chopped flat-leaf parsley
Directions
Heat 2 tablespoons oil in a Dutch Oven over medium-high heat. Season chicken with salt; add to the pot and cook, turning once, until browned, about 8 minutes. Transfer to a plate.
Reduce heat to low and add garlic and cook, stirring often, until fragrant, 30–60 seconds. Add oregano, tomato paste and red pepper flakes; stir until a smooth paste forms, about 1 minute. Add reserved, browned chicken with any accumulated juices, along with bay leaves and 4 cups water. Scrape up any browned bits. Bring to a boil; reduce heat to medium-low and simmer, uncovered, occasionally stirring, until chicken is tender, about 10-12 minutes.
Add chickpeas to the pot; bring to a simmer and cook for 5 minutes. Add diced red peppers. Stir in lemon juice; simmer for 1 minute. Season with salt and more lemon juice, if desired. Divide bread cubes among bowls. Ladle stew over. Garnish with parsley.
Almost every Italian city and town has its specialties and there are regional specialties also; the end result is a huge number of local cuisines rather than a single national cuisine. However, there are some dishes that you will find almost everywhere and that are now standards among the many Italian communities scattered across the globe.
Vegetables play a large part in Italian cuisine because the fertile soil, especially in the south, provides bountiful amounts of vegetables and herbs. A typical cold salad might include raw or cooked vegetables tossed with herbs and cheese. Other popular dishes are cianfotta, a stewed dish of eggplants, peppers, zucchini and onions with basil and olive oil that is served cold. Pepperoni imbottiti stuffs red and yellow bell peppers with breadcrumbs seasoned with black olives, capers, garlic and anchovies and, of course, the famous parmigiana di melanzane or eggplant parmigiana.
There’s an old saying that “good cooking begins in the market” and never is this more true than with Italian cuisine which relies heavily on fresh produce. The most commonly used vegetables include tomatoes, garlic, onions, bell peppers (capsicum), eggplants (aubergine), cabbage, zucchini (courgettes), artichokes, fennel, mushrooms, celery, asparagus, broccoli, spinach, cauliflower and lettuce. These vegetables are traditionally chopped and added to baked pasta dishes, risottos and pizza or turned into salads, soups, appetizers and side dishes.
Vegetables can easily be the highlight of a meal. For example, a grilled mushroom cap filled with arugula bean salad, roasted vegetables paired with creamy polenta or a vegetable laced risotto offer substance as a main meal. With a little crusty bread and some aged cheese on the table, you also have a healthful meal. Here are some vegetable main dishes you might find on the Italian table.
Warm Farro Pilaf with Dried Cranberries
Serves 6
An Italian wheat grain, farro is chewy and tender, like barley but with a milder flavor. Pearled or cracked farro cooks much faster than whole regular farro and it doesn’t require soaking before it’s made. The farro in this recipe can be made a few days ahead or even frozen.
Ingredients
For the Farro
- 1 tablespoons olive oil
- 1 medium carrot, cut in half
- 1 celery rib, cut in half
- 1/2 small onion in one piece
- 1 ¼ cups pearled farro
- 4 cups vegetable broth
For the Pilaf
- 2 tablespoons olive oil
- 1/2 medium onion, diced (2/3 cup)
- 1/2 lb kale, center stem removed, chopped (4 packed cups)
- 2 cloves garlic, minced
- 1/2 teaspoon Aleppo pepper or 1/4 teaspoon crushed red pepper flakes
- 1/2 cup dried cranberries
- 1/3 cup toasted pine nuts
To make Farro:
Heat oil in saucepan over medium-high heat. Add carrot, celery and onion. Cook 3 to 5 minutes or until vegetables start to brown. Add farro and stir well. Pour in broth, and bring mixture to a simmer. Reduce heat to low and cover. Cook 20 minutes or until just tender; drain. Discard carrot, celery and onion. Cool Farro.
To make Pilaf:
Heat oil in large skillet over medium-high heat. Sauté diced onion 5 to 7 minutes. Add kale and cook 5 to 7 minutes or just until wilted. Reduce heat to medium and stir in garlic and Aleppo pepper. Cook 1 minute, then add farro, and sauté 3 to 5 minutes or until warmed through. Remove from heat and stir in dried cranberries and pine nuts. Season with salt and pepper, if desired. Serve warm.
Parmesan-Butternut Squash Gratin
Ingredients
- 1 butternut squash (2 1/2 lb)
- 2 tablespoons butter or margarine
- 2 large cloves garlic, finely chopped
- 1/4 cup Italian seasoned panko bread crumbs
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup chopped fresh parsley
Directions
Heat oven to 375°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. Peel, halve lengthwise and seed squash; cut into 1/2-inch-thick slices. Arrange with slices overlapping slightly in the bottom of baking dish.
In a 2-quart saucepan melt butter over medium heat. Reduce heat to low. Add garlic; cook 2 to 3 minutes, stirring frequently, until garlic is soft and butter is infused with garlic flavor. Do not let butter brown.
In a small bowl mix bread crumbs, cheese and 1 tablespoon of the butter-garlic mixture.
Brush squash slices with remaining butter-garlic mixture. Sprinkle with salt, pepper and bread crumb mixture.
Bake uncovered 30 to 40 minutes or until squash is tender when pierced with fork. Increase oven temperature to 425°F; bake 5 to 10 minutes longer or until the squash is lightly browned. Before serving, sprinkle parsley over top.
Roasted Vegetable and Bean Casserole
Ingredients
- 2 pounds potatoes, peeled and cut into 2-inch pieces
- 2 pounds cipolline onions, about 1 1/2 inches in diameter, trimmed and peeled
- 1 bulb fennel, cored and cut lengthwise into 2-inch pieces
- 1/4 cup extra-virgin olive oil
- Sea salt and freshly ground black pepper to taste
- 2 cups cherry tomatoes
- 3 cups cooked dried cannellini beans or equivalent canned, rinsed and drained
- 3 sprigs fresh thyme for garnish
Directions
Preheat the oven to 400 degrees F.
Place the potatoes, onions and fennel in a roasting pan. Add the olive oil and toss well to coat.
Season with salt and pepper to taste.
Roast, turning occasionally, for 20 minutes. Add the tomatoes and beans and roast another 15-20 minutes or until the potatoes and cipolline are fork-tender and golden brown. Garnish with thyme.
Deep Dish Spinach Pizza
Ingredients
- 1 pound fresh spinach, thoroughly washed and stemmed
- 1 tablespoon olive oil
- 1 clove garlic, crushed
- Cornmeal
- 1/2 recipe quick whole-wheat pizza dough (recipe below)
- 1 1/2 cups shredded Mozzarella cheese
- 1 cup freshly shredded Provolone cheese
- 1/3 cup freshly grated Parmesan cheese
- 1 1/4 cup thick tomato sauce (recipe below)
Directions
Heat oil in a large skillet and add garlic; saute for 30 seconds. Add spinach and cook until wilted. Remove from heat. Chop spinach.
Preheat oven to 450 degrees F. Lightly oil a 9-inch round baking pan 1 1/2 inches deep and sprinkle the bottom of the pan lightly with cornmeal. Roll dough into a 12-inch circle and fit into pan. Dough should just cover the bottom and sides of the pan with no overhang.
Mix cheeses together and spread 1 cup of the cheese mixture over the bottom of the dough in the pan. Spread the spinach over the cheese, covering the cheese completely. Sprinkle 1/2 cup of cheese over the spinach layer. Spread the tomato sauce over the spinach.
Bake in the preheated oven 20 minutes. Take the pizza out of the oven and sprinkle the remaining cheese over the top of the pizza. Return the pizza to the oven and bake 5-10 minutes until the cheese is melted and the filling is bubbly. Remove from the oven and allow to sit for 5 minutes before cutting.
Yield: one 9-inch deep-dish pizza, serving 6 to 8.
Quick Whole-Wheat Pizza Dough
Ingredients
- 1 package dry yeast
- 1 cup warm water
- 2 tablespoons olive oil
- 3 cups all-purpose flour
- 1 cup whole wheat flour
- 2 tablespoons kosher salt
Directions
Dissolve yeast in 1 cup of water, stir in olive oil and set aside until bubbly.
Combine the all-purpose flour with the whole-wheat flour and salt in a food processor bowl. Process for a few seconds to blend. With processor running, slowly pour yeast mixture through the feed tube and continue to process until a firm, smooth and elastic ball of dough forms. If the mixture is too dry, you may have to add another tablespoon or so of warm water. If it is too soft, add a little more all-purpose flour, one tablespoon at a time.
Remove dough from the processor bowl, divide in half and wrap in plastic. Refrigerate half the dough for this recipe for at least 10 minutes or up to one day. Freeze the other half of the dough for another use.
Yield: dough for two 9-inch deep-dish pizzas or two 12-inch flat pizzas
Thick Tomato Sauce
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped fine
- 1 clove garlic, chopped fine
- 1 16-ounce can whole plum tomatoes
- Kosher salt and freshly ground pepper
- Pinch crushed red pepper
Directions
Heat olive oil in a large skillet, add onion and garlic and cook over medium low heat, stirring, until the onion is soft but not brown. Add remaining ingredients including liquid from the tomatoes. Crush tomatoes with the back of a spoon.
Adjust heat to low and simmer, uncovered, until the sauce is very thick and no longer liquid, about 30 minutes. Stir sauce from time to time to prevent sticking.
Yield: 1 1/4 cups
Slow Cooked Vegetarian Stuffed Peppers
Ingredients
- 6 large sweet bell peppers
- 2 cups cooked brown rice
- 3 small tomatoes, chopped
- 1 cup frozen corn, thawed
- 1 small sweet onion, chopped
- 1/3 cup canned red beans, rinsed and drained
- 1/3 cup canned black beans, rinsed and drained
- 3/4 cup cubed Monterey Jack cheese
- 1 can (4-1/4 ounces) chopped ripe olives
- 4 fresh basil leaves, thinly sliced
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 cup meatless spaghetti sauce
- 1/2 cup water
- 4 tablespoons grated Parmesan cheese, divided
Directions
Cut tops off peppers and remove seeds; set aside. In a large bowl, combine the rice, tomatoes, corn, onion and beans. Stir in the Monterey Jack cheese, olives, basil, garlic, salt and pepper. Spoon into peppers.
Combine spaghetti sauce and water; pour half into an oval 5-qt. slow cooker. Add the stuffed peppers. Top with remaining sauce. Sprinkle with 2 tablespoons Parmesan cheese.
Cover and cook on low for 3-1/2 to 4 hours or until peppers are tender and filling is heated through. Sprinkle with remaining Parmesan cheese.
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One of the best ways to cut the cost of your shopping bill but still enjoy good quality meat is by buying cheaper cuts. It’s easy to end up buying the same things each week, such as chicken breasts or pork chops, but these are the more expensive cuts of meat. Many of the cuts that our grandparents ate regularly are forgotten about, even though they make great tasting, inexpensive meals and can be used in a variety of recipes. Don’t be put off buying cheaper cuts of meat because you are unsure of what to buy or you don’t know how to cook them.
A great way of finding out more about the cheaper cuts of meat that are available in your area is to talk to your local butcher or your local supermarket meat department manager. When shopping for lamb, always check the dates that are stamped on the packaging to know if you are getting fresh meat. If lamb is not contained in a package, look at the color of the meat, as that is a major factor in determining how fresh it is. Lamb should be pink/red in color. Any meat that is dark red is older and will not be as tender. Also, look for other markings on the label that will give you more information about the lamb. USDA Prime will be the highest in tenderness and flavor. USDA Choice is still high quality meat, but slightly less tender. While USDA Prime has somewhat of a higher fat content, all grades of lamb have similar protein, vitamins and nutrients.
Cheaper cuts of meat often come from tougher, muscled areas of the animal and require slow cooking in stews or casseroles to soften them up. By slow cooking these cuts of meat, which can be done either in a slow cooker or in a covered pot in the oven, you can easily make tasty meals. Where dishes call for “braising” or “stewing”, you can often use any of the cheaper cuts of meat. Braising refers to the cooking technique, where the meat is browned first in a pan and then cooked for several hours in liquid on low heat in a covered pot.
Less Expensive Lamb Cuts
Lamb Breast
This is one of the cheapest cuts and can be very versatile – it can be roasted, stuffed or rolled.
Lamb Shanks
Lamb shanks have become popular in recent years, which has pushed the price up a bit. But they are still a good value and are suitable for slow roasting, stewing or braising. Lamb Shanks are excellent on a dinner party menu. They also make for a delicious meal, when slow roasted in individual aluminium foil packs with white wine and herbs.
Whole Lamb Shanks
Shanks are a cut of lamb taken from either the shoulder (fore shank) and arm of a lamb or the upper part of the leg (hind shank). The fore shank includes part of the shoulder, as well as part of the leg, while the hind shank includes only part of the rear leg. Lamb shanks have a paper-thin membranous covering and a thin layer of fat. While a lamb shank is leaner than other parts of a lamb, the meat can be tough. This cut of lamb must be braised or roasted.
Cross Cut Lamb Shanks
Osso buco is the name for a classic Milanese dish of cross-cut slices of veal shank, which are often labeled osso buco and slowly braised in a vegetable-rich, tomato-based sauce until the meat is so tender, it falls away from the bone with the merest nudge of a fork. The shanks are traditionally served over saffron risotto or polenta.
If you’ve ever seen a whole veal shank, you’ll understand why cutting it crosswise into thick sections makes complete sense. The same is true of lamb shanks, pork shanks and turkey legs. Ask to have them cross cut for a nicer presentation, because it is so much more appealing to serve shanks in slices rather than as joints on a platter. Most likely, you’ll have to place a special order with the butcher in your market, but lamb shanks are much cheaper than veal.
Tips For Slow Cooking Lamb
- Brown the lamb first, in batches if necessary. This will caramelize the meat and improve its flavor.
- Although lamb is a little more fatty than other meats, don’t trim all of it away before cooking. The fat contains a lot of the flavor and helps make the meat tender. The excess will rise to the surface of the cooking liquid and can be skimmed away.
- Remember to only lightly season slow-cooked dishes at the beginning of cooking. As the meat braises the cooking liquid reduces and concentrates the sauce, which can easily become too salty.
- When simmering lamb, do it over a low heat so that the liquid bubbles only very gently around the meat. This will keep the meat tender.
- Keep an eye on slow-cooked lamb. Unless you want it so tender it falls apart. Check it after about 45 minutes for tenderness, as lamb cooks much faster than other meats.
Lamb Osso Bucco
Makes 6 servings.
Ingredients
- 2 lamb shanks trimmed of fat and cross-cut into 1 or 1 ½ inch thick pieces
- 2 heaping tablespoons flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 1 stalk celery, chopped
- 2 cloves garlic, finely chopped
- 1 ½ cups tomato sauce
- 1 ½ cups dry white wine
- 1 tablespoon fresh basil, chopped
- 1 ½ teaspoons fresh thyme, chopped
- 1 bay leaf
- 1 tablespoon fresh parsley, chopped
Directions
Heat oven to 325°F. Combine flour, salt and pepper in a paper bag. Drop the lamb pieces into the bag and shake, thoroughly covering the pieces with the flour mixture.
Pour the olive oil into a Dutch Oven and brown the shank pieces over medium-high heat. Remove the browned lamb and set aside.
Reduce the heat to medium and add the onions, carrots and celery to the skillet. Cook for three to five minutes, stirring constantly. Add garlic, tomato sauce, wine, basil, thyme and bay leaf. Add the browned lamb and return to a simmer.
Place the pan in the oven, covered, and bake for 1 hour.
Turn the meat. Cover and cook another hour or until the lamb is tender enough to fall off the bone easily.
Remove the bay leaf. Sprinkle with parsley and serve. It is traditional to serve this dish with risotto.
Lamb Shanks in Foil Packets
Ingredients
- 4 (2-1/2-inch) sprigs fresh rosemary
- 4 (2-1/2- to 3-inch) strips orange zest
- 4 garlic cloves, crushed
- Crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- 4 lamb shanks (about 1 lb. each), trimmed
- 1 tablespoon olive oil
- 1/2 cup dry white wine
- 4 teaspoons unsalted butter
Directions
Position an oven rack in the lower third of the oven and heat the oven to 300°F.
Arrange four 16×16-inch squares of heavy-duty aluminum foil on a work surface. Put 1 rosemary sprig, 1 garlic clove, a pinch of crushed red pepper flakes and 1 strip of orange zest on each square. Set aside.
Pat the lamb shanks dry and season generously with salt and pepper. Heat the oil in a large skillet over medium heat until shimmering hot. Working in batches if necessary to avoid crowding, brown the shanks on all sides, about 10 minutes total per batch. Transfer 1 shank to each foil square, arranging it on top of the herbs. Draw up the edges of the foil to capture any juice, but don’t seal the packets yet.
Return the skillet to medium heat, add the wine and bring to a simmer, scraping the skillet with a wooden spoon. Remove from the heat. Portion the wine drippings evenly among the 4 packets, pouring it over the lamb. Dot each shank with a teaspoon of the butter.
Fold the foil to form rectangular packets, sealing the seams tightly. Arrange the packets on a baking sheet; it’s fine if they touch but they shouldn’t overlap. Bake for 2-1/2 hours; then check for doneness by carefully opening one of the packets (watch out for the steam) and testing the meat with a fork—it should be tender and pulling away from the bone. If necessary, continue to bake for another 10 minutes and check again.
Transfer the contents of the packets to large pasta bowls, surrounding the shanks with the liquid from the packets. Serve with mashed potatoes and a green vegetable.
Pappardelle with Braised Lamb Shanks and Winter Vegetables
Serves 8
Ingredients
- 2 tablespoons olive oil
- 2 lamb shanks, cross-cut into 1-inch-thick slices, as for osso buco
- Salt and freshly ground black pepper
- 5 garlic cloves, chopped
- 4 shallots, chopped
- 2 cups dry white wine
- 2 cups beef broth
- Juice and julienned zest of 1 orange
- Juice and julienned zest of 1 lemon
- 2 tablespoons tomato paste
- 2 branches fresh rosemary
- 1 thick parsnip, cut into 1-inch dice
- 1 small rutabaga, cut into 1-inch dice
- 1 small celery root, cut into 1-inch dice
- 1 pound dried pappardelle, fettuccine or other wide, flat pasta
- 1/4 pound button mushrooms, sliced
- 6 cherry tomatoes, halved
- 1 cup grated Parmigiano-Reggiano cheese
- 1/4 cup roughly chopped fresh flat-leaf parsley
- Lemon wedges
Directions
Heat the oil in a Dutch oven over medium heat. Dry the pieces of meat with a paper towel, season them well with salt and pepper and brown them on all sides; set them aside. Add the garlic and shallots to the pan; cook until golden, about 6 minutes. Add in the wine; simmer 5 minutes. Add the stock, orange juice, lemon juice, tomato paste, rosemary, the browned lamb shanks and any juices they have released. Cover and simmer gently for 45 minutes.
Stir in the orange and lemon zest, parsnips, rutabaga, mushrooms, tomatoes and celery root. Cook, partially covered, until both the lamb and vegetables are tender, about 20 minutes more. Set aside to cool. When the lamb is cool enough to handle, remove the meat from the bones and add it back to the stewed vegetables. Discard the bones.
Bring a large pot of salted water to a boil. Cook the pasta until al dente. While the pasta is cooking, reheat the lamb and vegetable stew; bring to a simmer.
Using a slotted spoon, transfer the cooked pasta directly from its cooking pot to the pot with the stew. Add the cheese and parsley; toss to combine. Season well with salt and pepper and serve in heated bowls, garnished with lemon wedges.
Lamb Shanks – Jewish Style
Serves 4
Ingredients
- 4 Kosher lamb shanks (about 1 pound each), cross cut and visible fat removed
- Kosher (coarse) salt to taste
- 2 tablespoons olive oil
- 4 medium onions, halved root to stem and thinly sliced
- 3 tablespoons coarsely chopped garlic
- 3 cups homemade chicken stock or canned, low-sodium chicken broth, divided
- Pinch of saffron threads
- 1/2 cup dried apricots
- 1/2 cup prunes
- 1/2 cup almonds, toasted
- Black pepper to taste
Directions
Soak the lamb shanks in water to cover in a large bowl, changing the water frequently until it runs clear. (This will take about 15 minutes in all.) Remove the lamb shanks, dry them very well with paper towels and then season them all over with salt.
Meanwhile, preheat the oven to 350°F.
Heat 1 tablespoon of the olive oil in a Dutch oven or other large, heavy, ovenproof pot over medium-high heat. Add the shanks and brown them on all sides, about 15 minutes altogether. Remove the shanks and set them aside.
Add the remaining 1 tablespoon oil to the pot, reduce the heat to medium and cook the onions until they are soft, about 10 minutes.
Mix saffron with 1/4 cup of the chicken broth and add to the pan. Stir to mix well, 2 to 3 minutes.
Add the garlic and cook for 1 minute more. Remove the pot from the heat. Stir in the remaining chicken stock and return the lamb shanks to the pot.
Place the pot in the oven and roast, covered, turning and basting the shanks frequently, for about 1 hour.
Add the apricots and prunes and continue roasting, covered, until the meat is very soft, about 1 1/2 hours.
Transfer the shanks to a platter and keep warm. Remove as much fat as possible from the sauce, using a spoon or a fat separator. Season the sauce with salt and pepper, if necessary.
Spoon the sauce over the lamb shanks, garnish with toasted almonds. Serve by itself or over couscous.
Slow Cooker Wine Braised Lamb Shanks
Ingredients :
- 4 large lamb shanks
- Salt and pepper to taste
- 2 tablespoons dried parsley flakes
- 2 teaspoons minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon grated lemon peel
- 1 cup finely chopped onion
- 1 medium carrot, finely chopped
- 1 teaspoon olive oil
- 1 cup Burgundy wine (or beef broth)
- 1 teaspoon beef bouillon granules
Directions
Sprinkle lamb with salt and pepper. Place in a 5-qt slow cooker. Sprinkle with the parsley, garlic, oregano and lemon peel.
In a small saucepan, saute the onion and carrot in oil for 3 – 4 minutes or until tender.
Stir in wine or broth and bouillon. Bring to a boil, stirring occasionally. Pour over the lamb.
Cover and cook on low for 8 hours or until meat is tender.
Remove lamb and keep warm. Strain cooking juices and skim fat. In a small saucepan, bring juices to a boil. Cook until liquid is reduced by half. Serve with the lamb.
Related articles
- Lamb Shanks, Fall Break, and Fires (choppednctomi.wordpress.com)
- Slow Cooked Spicy Lamb Shanks (cookingwithtonyblog.wordpress.com)
- Classic Lamb Shank Pot Roast (andrewscookery.wordpress.com)
- Chef’s Winter Recipes: Ryan Johnston’s Red Wine Braised Lamb Shanks (friendseat.com)
- White Wine Braised Lamb Chops (seasonsforcooking.com)
- Passaggio Pinot Noir Braised Lamb Shanks (passaggiowinesblog.com)
At present, approximately 150,000 – 200,000 households in the U.S. are estimated to raise small numbers of chickens on their family property. Dozens of cities across the country have recently updated or passed new laws or ordinances for “urban chickens,” with many cities setting a cap at five or six chickens per family and their residing a minimum distance of 25-50 feet away from neighboring houses.
Commercial production of chicken in the U.S. has grown continuously and dramatically over the past 30 years. In 2010, production of broiler chickens surpassed 35 billion pounds and is expected to surpass 40 billion pounds by 2020. Per capita chicken consumption was approximately 50 pounds per year in 1985 but grew to nearly 85 pounds per year in 2005. Consumption of chicken presently exceeds consumption of beef by approximately 35%.
The United States is the world’s largest producer of broiler chickens and the U.S. states, Georgia, Arkansas, Alabama, Mississippi and North Carolina produce the most chicken for meat purposes. (In terms of egg-laying flocks: Iowa, Ohio, Pennsylvania, Indiana and Texas are states with the most production.)
Chicken (not deep-fried) is a great alternative to red meat. It’s low in fat — without the skin — and it’s very tasty, if it’s prepared correctly. Chicken is a great source of protein and, as an added bonus, it’s less expensive than beef. But remember, there’s always the risk of E. coli infection when you’re dealing with chicken. Be sure to cook it to an internal temperature of 165 degrees F. to avoid any problems.
Many diet plans recommend dieters choose white meat instead of dark meat chicken, because dark meat usually contains more calories than white meat. But dark meat chicken isn’t quite as unhealthy as you may have been led to believe. Dark meat chicken is rich in myoglobin, a compound packed with iron found in muscle cells. The dark meat parts of the chicken, like the chicken’s legs, are rich in myoglobin, whereas white meat chicken contains no myoglobin at all. In addition, dark meat chicken contains more zinc and B vitamins than white meat chicken.
The bottom line is dark meat chicken still contains more calories and fat than white meat, although dark meat does pack greater nutritional value. Occasional consumption of dark meat chicken is also a healthy option.
On average, a 6 oz. piece of white meat chicken breast with skin has approximately 340 calories. If you remove the skin from that same piece of chicken breast, it will contain only 240 calories. Chicken skin mostly consists of fat, so by removing it, you’ll be able to save at least 100 calories per 6 oz. serving. A 6 oz. skinless piece of chicken breast contains 3 g of fat, but that same piece of chicken with skin contains 14 g of fat.
Chicken is a great source of protein. One 6 oz. serving of chicken contains 48 g of protein. Chicken is also rich in potassium, calcium and contains no carbohydrates. The nutritional makeup of chicken makes it a healthy, filling food option. By eating healthy cuts of chicken, you’ll consume only a small amount of calories and your stomach will stay full for hours. This decreases your likelihood of snacking on unhealthy foods later in the day.
Although chicken is a naturally healthy food, it’s easy to make it unhealthy. The best preparations for chicken are grilling (broiling) and baking. You should avoid deep frying and use healthy marinades.
When purchasing whole chickens, look for ones that have a solid and plump shape with a rounded breast. Whether purchasing a whole chicken or chicken parts, the chicken should feel pliable when gently pressed and it should not have an “off” smell. Do not buy chicken if the sell-by date on the label has already expired or the packaging is broken. The color of the chicken’s skin, white or yellow, does not have any bearing on its nutritional value. Regardless of color, the skin should be opaque and not spotted.
If purchasing frozen chicken, make sure that it is frozen solid and does not have any ice deposits or freezer burn. Additionally, avoid frozen chicken that has frozen liquid in the package as this may indicate that it has been defrosted and refrozen.
Shopping for Chicken
Buy organic. Organic standards help lower risk of contaminated feed and organic chicken usually has higher quality and taste. However, remember that organic by itself does not guarantee a natural lifestyle for the chickens.
Ask for Pasture-Raised
Go beyond organic by asking for pasture-raised. Don’t get sidetracked by the confusing array of labeling terms. You are likely to find phrases like “pasture-raised,” “pastured,” free-range” and “cage-free” on chicken meat packaging, but labeling laws allow products to display these terms even if the chickens spend little or no time outdoors in a pasture setting. Talk to your grocer or the chicken farmer and find out how the animals were actually raised.
Consider Local Farms
Organic, pasture-raised chicken may be available from local farms with small flocks and a natural lifestyle for their chickens. Two websites that can help you find small local farms in your area are http://www.localharvest.org and http://www.eatwild.com. Both sites are searchable by zip code.
Chicken should be stored in the coldest section of your refrigerator. If the store packaging is intact and secure, store it this way since this will reduce the amount of handling. Yet, if the packaging is not secure and it seems as if the chicken liquids will leak, rewrap it securely before storing. This is very important to make sure that the chicken does not contaminate other foods in the refrigerator. Refrigerated raw chicken can keep for two to three days.
To freeze chicken: remove it from its packaging and pat it dry with paper towels. Using either aluminum foil or freezer paper, wrap the chicken parts carefully so that they are as airtight as possible. Well-wrapped frozen chicken can keep for about one year.
Wash hands, tools and counters completely after working with chicken.
Lemon Chicken Breasts with Capers
Serves 4
- 4 boneless, skinless chicken breasts (6 oz. each)
- 1/2 cup freshly grated Parmigiano-Reggiano
- 1/4 cup fine, dry breadcrumbs
- 4 tablespoons capers, rinsed, drained, patted dry, and chopped
- 1 lemon, zest finely grated, and juiced
- 2 tablespoons chopped fresh flat-leaf parsley
- Kosher salt and freshly ground black pepper
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 medium cloves garlic, thinly sliced
- 1/2 cup lower-salt chicken broth
Directions
Position a rack in the center of the oven and heat the oven to 425°F. Make a lengthwise horizontal slice almost all the way through each chicken breast and open each up like a book.
Flatten the chicken with a meat mallet until it is 1/4 inch thick. Put the Parmigiano, bread crumbs, 3 tablespoons capers, lemon zest and 1 tablespoons parsley in a mini chopper or food processor and pulse a few times to combine.
Sprinkle the mixture on top of the chicken breasts. Fold each breast closed and secure with toothpicks. Sprinkle the breasts with 3/4 teaspoon salt and 1/2 teaspoon pepper.
Heat 1 tablespoon butter and the oil in a large (12-inch), heavy-duty, oven-proof skillet with a cover over medium-high heat until the butter melts and starts to foam, about 2 minutes.
Add the chicken and cook, without moving it, until it browns and easily releases from the pan, about 2 minutes. Turn the chicken and cook the other side until browned, about 2 more minutes.
Add the garlic and the remaining 1 tablespoon capers to the skillet, transfer the pan to the oven and roast uncovered until the chicken cooks through (an instant-read thermometer inserted into the thickest part should register 165°F), about 8 minutes. Transfer the chicken to a serving platter and tent with foil.
Set the skillet over medium-high heat; add the chicken broth and cook, scraping the bottom of the pan with a wooden spoon to loosen any browned bits, until it reduces by about half, about 2 minutes. Remove from the heat and whisk in 2 tablespoons of the lemon juice and the remaining 2 tablespoons butter. Adjust seasoning, if needed.
Serve the chicken drizzled with the butter sauce and sprinkled with the remaining 1 tablespoon parsley.
Chicken Cacciatore
The secret to really great tasting cacciatore is to make it a day ahead, refrigerate overnight and reheat the next day.
Ingredients:
- 4 lbs chicken cut up or use all thighs, skin removed
- 2 teaspoons kosher salt (divided)
- 1 teaspoon freshly ground black pepper (divided)
- 1/3 cup all-purpose flour
- 3 tablespoons extra-virgin olive oil (divided)
- 1 large onion, diced (about 1-1/2 cups)
- 1 large carrot, peeled and diced (about 3/4 cups)
- 1 large green bell pepper, seeded and diced (about 1-1/2 cups)
- 1 large clove garlic, finely chopped
- 1 (26-oz.) container Pomi brand crushed tomatoes
- 1 lb. spaghetti
Directions
Arrange the chicken in a single layer on a rimmed baking sheet or plate. Season with salt and pepper. Place the flour in a ziplock bag. Place a few pieces of chicken in the flour and shake until the chicken is coated. Return to the baking sheet and flour all the chicken.
Place a large Dutch oven over high heat for several minutes. When hot, add 1 tablespoon of the oil and heat until shimmering. Add a layer of chicken and brown on both sides. Remove to a large plate. Add 1 tablespoon oil and brown the remainder of the chicken.
Add the remaining oil and vegetables; reduce the heat to medium and sauté until the vegetables are very soft, 10 to 15 minutes. Add the garlic and cook for 1 minute more.
Add the tomatoes and the chicken to the pan and bring to a simmer. Cover the pan and cook for about 1 ½ hours or until the chicken is very tender.
Remove pot from heat and cool. Remove chicken to a large baking dish and pour the sauce from the Dutch Oven over the chicken. Cover with foil and refrigerate overnight.
The next day heat oven to 350 degrees F. and heat chicken covered for one hour.
Cook the spaghetti according to package instructions. Serve the chicken over the cooked pasta.
Roasted Chicken with Apples and Sage
Servings 6
Ingredients
- One 4-pound roasting chicken
- 3/4 teaspoon salt
- 3 medium apples, cored and quartered
- 3 small onions
- 2 ribs celery
- 2 cloves garlic
- 2 tablespoons chopped fresh sage
- 1/4 cup butter, softened
- 1 tablespoon whole-grain mustard
- 1/4 teaspoon cracked white pepper
- 1 teaspoon chopped fresh thyme
- 1/4 cup fruity white wine, such as Riesling
- 3/4 cup apple juice or cider
Directions
Preheat the oven to 375° F.
Rub the inside of the chicken with 1/2 teaspoon salt. Chop 1 apple, 1 onion and the celery into 2-inch pieces. Toss the apple mixture with the garlic and 1 tablespoon sage and place it all in the chicken cavity. Tie the legs together with kitchen twine and tuck the wings securely under the chicken.
Mix the butter and mustard to a smooth paste and rub half of the mixture over the chicken and sprinkle with the remaining salt and white pepper. Place the chicken in a medium roasting pan. Roast in the lower third of the oven for 30 minutes.
Brush the remaining mustard-butter over the chicken and continue to roast for 1 hour. Baste the chicken with the pan drippings and sprinkle with remaining sage and thyme.
Scatter the remaining apples and onions around the chicken, tossing lightly to coat with the drippings. Add the white wine and roast the chicken 20 minutes more.
Baste the chicken and toss the apples and onions again for even browning. Continue to roast until juices run clear and the meat between the leg and thigh reaches 165° F.
Remove from the oven and transfer the chicken to a serving platter with the apples and onions.
Prepare the au jus: Tip the roasting pan so the liquid pools to one end and use a large spoon to remove any excess fat from the pan juices. Add the apple cider and place the pan over medium-high heat. Use a wooden spoon to scrape the bottom of the pan and then pour the au jus over the chicken, apples and onions.
Slow Cooker Rosemary Chicken with Artichokes
Ingredients
- 1 medium onion, chopped
- 6 cloves garlic, minced
- 1/3 cup reduced-sodium chicken broth
- 1 tablespoon quick-cooking tapioca
- 2 teaspoons finely shredded lemon peel
- 2 teaspoons snipped fresh rosemary
- 3/4 teaspoon ground black pepper
- 3 pounds chicken thighs, skinned
- 1/2 teaspoon salt
- 1 9-ounce package frozen artichoke hearts, thawed
- 1 medium red bell pepper, cut into strips
- Snipped fresh parsley
- Fresh rosemary sprigs
Directions
In a 3-1/2- or 4-quart slow cooker, combine onion, garlic, broth, tapioca, 1 teaspoon of the lemon peel, the snipped rosemary and 1/2 teaspoon of the black pepper. Add chicken.
Sprinkle chicken with the salt and the remaining 1/4 teaspoon black pepper.
Cover and cook on a low-heat setting for 5 to 5-1/2 hours or on high-heat setting for 2-1/2 to 3 hours.
If using the low-heat setting, turn cooker to high heat. Add thawed artichokes and pepper strips. Cover and cook for 30 minutes more. To serve, sprinkle with remaining 1 teaspoon of lemon peel. If desired, serve with hot cooked rice. If desired, garnish with rosemary sprigs. Makes 6 servings.
Spinach Stuffed Chicken Breasts
Ingredients
- 6 skinless, boneless chicken breast halves (1 1/2 pounds)
- Salt
- Black pepper
- 1/4 cup finely chopped shallots
- 1 clove garlic, minced
- 2 teaspoons olive oil
- Half a 10-ounce package frozen chopped spinach, thawed and well drained
- 3 tablespoons pine nuts or walnuts, toasted
- 3/4 cup shredded mozzarella cheese (3 ounces)
- 1/4 cup Italian seasoned bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
Directions
Place 1 chicken breast half between 2 pieces of plastic wrap. Pound lightly with the flat side of a meat mallet into a rectangle about 1/8 inch thick. Remove plastic wrap. Season with salt and pepper. Repeat with all the chicken breasts.
For the filling: in a medium skillet cook shallots and garlic in the 2 teaspoons hot oil until tender. Remove from heat; stir in spinach, nuts and mozzarella. In a shallow bowl combine bread crumbs and Parmesan cheese.
Place 2 to 3 tablespoons of filling on each chicken breast. Fold in the bottom and sides; then roll up. Secure with wooden toothpicks.
Lightly brush each roll with the 1 tablespoon olive oil; coat with bread crumb mixture. Place rolls seam side down in a shallow baking pan.
Bake, uncovered, in a 400 degrees F. oven about 25 minutes or until chicken is no longer pink and registers 165 degrees F on a meat thermometer.
Let rolls rest, covered with foil, for 5 minutes. Remove toothpicks before serving. Makes 6 chicken rolls.
Related articles
- http://jovinacooksitalian.com/2013/06/06/grilling-chicken/
- http://jovinacooksitalian.com/2012/07/13/five-different-ways-to-stuff-chicken-breasts/
- http://jovinacooksitalian.com/2012/05/02/what-else-can-i-do-with-chicken/
With the US economy in the doldrums, many Americans are struggling to stretch every dollar as far as possible and that includes their food dollars. It is in times like these that imagination and creativity in the kitchen become especially important. With the right amount of thought and planning, it is possible to create delicious low-cost meals. And if the need to spend money more carefully leads to more nutritious, home-cooked meals in American households, that is a “good thing”.
Of course, many cooks, past and present, have had to economize at certain points in their lives. They’ve done it by comparison shopping, buying produce in season and adding more vegetables and less meat to the pot. Frugal cooks also bypass convenience items such as fruits and vegetables that are pre-washed and pre-cut and some buy extra produce, when the price is right for canning and freezing.
Hectic schedules and the readily available convenience foods have paved the way to less-healthful eating habits. In much of the United States, it is just as easy — or easier — to order out or pick something up for the evening meal, as it is to prepare the meal at home.
One way for Americans to spend less money on food is to choose unprocessed (or less-processed) foods, with a few fresh ingredients added, as the basis of a meal. Packaged and prepared meals cost you considerably more than cooking with raw ingredients at home. Focus on the products stocked along the perimeter of the store. This is where healthy foods such as fresh fruits, vegetables, milk, eggs, yogurt, cheese, meat and fish are usually located. Preparing meals at home allows you to control the amount of salt and fats you use in your recipes.
Another suggestion is to buy produce tha
Taking the time to plan your weekly menu not only helps to save time and money, but also provides a way to create meals with a balance of protein, carbohydrates and fat, plus all the essential vitamins and minerals needed by adults and children. When eating balanced meals your body feels satisfied, has fewer cravings and, this in turn, prevents late-night snacking. Make a shopping list before you go to the supermarket and stick to it.
Tougher cuts of beef and pork are a lot cheaper than steaks and chops ($2 to $6 per pound for many cuts compared with $10 or more per pound for steaks and don’t forget to watch for sales), but no one wants to eat a piece of leather for dinner. The best way to cook tough cuts of meat is low and slow, usually for 3 or more hours, often in liquid, to make them melt-in-your-mouth tender.
When you’re making dinner, think about what you’re going to eat for lunch tomorrow. If you’re making a salad for dinner, make a little extra and put it in a container, undressed, for lunch the next day. And what about your leftovers from dinner? Is there a little extra chicken or maybe part of a can of beans? Toss that in with your lunch salad. Packing lunch is a great way to make sure you’re not wasting any leftovers—and to help you eat healthy, save money and save time throughout the day.
Italian Beef Stew
Yield: 8 servings (serving size: 1 cup)
Ingredients:
- 7 teaspoons olive oil, divided
- 1 1/2 cups chopped onion
- 1/2 cup chopped carrot
- 1 tablespoon minced garlic
- 1/4 cup all-purpose flour
- 2 pounds boneless chuck roast, trimmed of fat and cut into cubes
- 3/4 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 1 cup water
- 2 26-28 oz. containers Italian chopped tomatoes
- 1 1/2 cups lower-sodium beef broth
- 2 teaspoons chopped fresh oregano
- 2 teaspoons chopped fresh thyme
- 1 bay leaf
- 1 (8-ounce) package mushrooms, quartered
- 2 medium potatoes, scrubbed and cut into bite-size pieces
- 3/4 cup (1/4-inch-thick) slices carrot
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped parsley
Directions
Heat a Dutch oven over medium-high heat. Add 1 teaspoon oil to the pan. Add onion and chopped carrot; sauté 8 minutes, stirring occasionally. Add garlic; sauté for 45 seconds, stirring constantly. Remove from pan to a bowl and set aside.
Add 3 teaspoons oil to pan. Place 1/4 cup flour in a shallow dish. Sprinkle beef with 1/2 teaspoon each of salt and pepper; dredge in flour. Add half the beef to pan and sauté about 6 minutes, browning on all sides. Remove from pan. Repeat procedure.
Add water to pan and bring to a boil, scraping pan. Return meat and the onion mixture to pan. Add tomato and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer for 45 minutes, stirring occasionally. Uncover and stir in sliced carrot, mushrooms and potato. Simmer, uncovered, for 1 hour or until meat is very tender, stirring occasionally. Discard bay leaf. Stir in remaining 1/4 teaspoon salt, basil and parsley.
Slow Cooker Chicken Osso Buco
Ingredients
- 2 tablespoons flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 pounds chicken thighs, skinned
- 1 tablespoon olive oil
- 2 medium carrots, chopped (1 cup)
- 1 large onion, chopped (1 cup)
- 2 stalks celery, chopped (1 cup)
- 6 cloves garlic, minced
- 2 tablespoons quick-cooking tapioca
- 1 8-ounce can tomato sauce
- 3/4 cups reduced-sodium chicken broth
- 1 teaspoon finely shredded lemon peel
- 1 tablespoon lemon juice
- 1 teaspoon dried thyme, crushed
- Snipped fresh parsley
Directions
Place flour, salt and pepper in a resealable plastic bag. Add chicken, a few pieces at time, shaking to coat.
In a large skillet brown chicken, half at a time, in hot oil over medium heat about 10 minutes or until golden, turning once. Remove to a plate.
In a 4- to 5-quart slow cooker combine carrots, onion, celery and garlic. Sprinkle with tapioca. Place chicken on top of vegetables.
In a medium bowl stir together tomato sauce, broth, lemon peel, lemon juice and thyme; pour over chicken.
Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
Serve chicken and sauce over hot cooked pasta or rice and garnish with snipped parsley.
Baked Spinach Casserole
Serve this vegetable pasta dish as an entree or as a side to perk up baked chicken or meatloaf.
Ingredients
- Nonstick cooking spray
- 4 lasagna sheets, traditional or no-boil
- 1 tablespoon extra-virgin olive oil
- 2 bunches fresh spinach (about 12 ounces total), washed, thoroughly drained and coarsely chopped;
- or 1 package (9-10 ounces) frozen chopped spinach, thawed, thoroughly squeezed and drained to remove all water
- 1 small onion, coarsely chopped
- 2 eggs
- 1 cup part-skim ricotta cheese
- 1/2 cup fat-free milk
- 1/4 teaspoon salt
- Pinch ground nutmeg
- 2 tablespoons grated Parmigiano-Reggiano cheese
Directions
Preheat oven to 375°F. Coat a 9” x 13” baking pan with nonstick cooking spray.
Cook the lasagna sheets according to package instructions, drain, and layer in the bottom of the baking pan. (If using no-boil lasagna sheets, soak for 5 minutes in hot water to soften before layering.)
Heat the olive oil over low heat in a large frying pan or Dutch oven. Add the spinach and onion. Cook for 10 minutes, stirring frequently. Remove from heat and cool.
In a medium bowl, beat the eggs. Add the ricotta, milk, salt, nutmeg and the spinach and onion mixture. Mix well.
Pour the mixture over the lasagna sheets. Spread evenly. Sprinkle grated cheese over the top. Bake for 40 minutes or until a golden crust forms on the top. Serve hot or at room temperature.
Yield: 4 servings
Tomato Lentil Chili
Some good bread, homemade corn bread or biscuits would be a nice addition to this meal. Make extra to take for lunch.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 medium red bell pepper, chopped
- 4 garlic cloves, minced
- 1 cup dry lentils (red or brown)
- 1/2 cup quick cooking bulgur, whole wheat couscous or quick-cooking (pearled) barley
- 2 (14 1/2-ounce) cans reduced sodium vegetable broth
- 1 1/2 cups water
- 1 (14 1/2-ounce) can petite diced tomatoes
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon salt
- Freshly ground black pepper
- Yogurt, chopped red onion, hot sauce (optional)
Directions
Heat oil in a large saucepan. Add onion, bell pepper and garlic; cook 7 minutes. Add remaining ingredients except the toppings. Simmer 30 minutes. Serve with optional toppings: yogurt, red onion and hot sauce.
Pasta with Tuna Tomato Sauce
Salad and some homemade garlic bread is all that is needed to complete this quick meal.
Ingredients
- 1 can (26-28 ounces) peeled plum tomatoes, undrained
- 2 large whole cloves garlic, peeled
- 2 anchovy fillets (optional)
- 2 cans (6 ounces each) tuna in oil, drained, retaining oil separately
- 8 ounces penne or spaghetti, uncooked
- 1/4 cup Italian seasoned bread crumbs
- Chopped parsley or other herbs for garnish
Directions
Empty the tomatoes and their juice into a large skillet. Add the whole garlic cloves. Cook over low heat for 25 minutes, stirring frequently, breaking the tomatoes into small pieces with the back of a wooden spoon or fork. Remove from heat. Remove and discard the garlic. Add the anchovies, if desired; use a fork to break them up and mix them into the tomato sauce.
Break up the tuna chunks in a small bowl using a fork, then add to the tomato sauce, stirring in gently.
Cook the pasta according to package instructions. When the pasta is ready, drain thoroughly. Return it briefly to the pot, add a little of the tuna olive oil and mix well. Add the pasta to the sauce in the skillet. Using tongs to lift the long strands, fold it gently into the sauce. Stir in the breadcrumbs and garnish with parsley.
Yield: 4 servings
Better For You Brownies
Ingredients
- 3 tablespoons unsalted butter
- 2 tablespoons canola or other neutral tasting oil
- 4 ounces semisweet chocolate, coarsely chopped
- 3/4 cup packed dark brown sugar
- 1/4 cup white sugar
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 2 large eggs, cold
- 1 tablespoon cold leftover brewed coffee
- 1/4 cup cocoa powder
- 3/4 cup all-purpose flour
- 1/4 teaspoon baking soda
Directions
Position rack in the lower third of the oven and heat oven to 325 degrees F.
Use an 8 by 8 silicon baking pan or line a similar sized metal or glass baking dish with foil or parchment paper so it hangs over the edges by about 1 inch. Spray the prepared pan completely with cooking spray.
Put the butter, oil and chocolate in a microwave-safe bowl and heat at 75 percent power for 2 minutes. Stir and microwave again until completely melted, about 2 minutes more. (Alternatively put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with 1 inch of water to a very slow simmer; set the bowl over, not touching, the water, and stir occasionally until melted and smooth.)
Stir the brown and white sugars, vanilla and salt into the chocolate mixture with a wooden spoon. Add the eggs and coffee and beat vigorously by hand until fully incorporated and the batter is thick and glossy. Add the cocoa, flour and baking soda and stir just until it disappears.
Pour the batter into the pan and bake until the top is crispy and a toothpick inserted into the middle comes out with a few crumbs, about 30 minutes (40 minutes if not using a silicon pan).
Cool the brownies in the pan on the counter. Lift brownies out of the pan by the foil, if needed. Peel off the foil and cut into 16-2-inch squares.
Store extra brownies in a tightly sealed container at room temperature for up to 3 days.
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- Fish and Vegetable Stew in a Light Tomato Broth (breakingblandeats.com)
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What is the difference between a crock pot and a slow cooker?
One recipe may say to use a crock pot and another recipe may say to use the slow cooker. Are they interchangeable? Is one better for a certain type of meal than another?
A Crock-Pot is a slow cooker. But a slow cooker is not necessarily a Crock-Pot. Oh no!
A crock pot is a type of slow cooker with a stoneware pot that sits inside a surrounding heating element. A slow cooker is a pot, usually made of metal, which sits atop a heating surface. However, when you are shopping for such a cooking device, manufactures use the names interchangeably.
How The Slow Cooker Gets The Job Done.
The base of the slow cooker has a doubled-walled metal compartment that contains the heating elements. As the elements heat up, they warm the insulated air trapped between the two metal walls. Heat is then transferred to the air between the inner metal wall and the stoneware pot. The hot air heats and cooks the food slowly and evenly. As the heating elements do not make any direct contact with the stoneware pot; there are no hot spots and, therefore, no need for stirring.
Crock pots and slow cookers both have three parts–a pot, a lid, and a heating element. However, a crockpot has only two cook settings, “Low” and “High.” There may also be a “Keep Warm” setting to allow the pot to warm before serving. The temperature at these settings remains constant. A slow cooker has a number of different settings, usually numbered one to five. The heating element on a slow cooker usually cycles on and off. Some slow cookers have a timer that can be set to cook for a number of hours.
Crock pots and slow cookers come in various sizes to suit family size and specific purposes. However, crockpots are generally heavier than metal slow cookers, and may be more difficult to manipulate when washing. Since crock pots are made of stoneware, they also break more easily when dropped.
Advantages of Slow Cooking
1. There is only one dish to clean.
2. It is a great way to use extra vegetables and inexpensive meats. Less expensive or tough meats, such as chuck roasts or steaks and stew beef, are tenderized through the long cooking process. Put it in the crock pot, add some seasoning, and you end up with a tender, tasty meal.
3. Cooking in a crock pot makes your house smell really good.
4. Slow cooked food is more flavorful and tender. The extended cooking times allow better distribution of flavors in many recipes. The lower temperatures lessen the chance of scorching of foods which tend to stick to the bottom of a pan and burn easily in an oven.
5. It’s convenient to cook in a crockpot. You can put all the ingredients in and then do your thing: go to work, school, yoga, whatever. And when you come back, the meal is ready.
6.The slow cooker frees your oven and stove top for other uses, and should definitely be considered as an option for large gatherings or holiday meals. Many people swear by their slow cooker for Thanksgiving dressing (or stuffing)
Some Tips:
Whenever you purchase a new slow cooker, use it the first few times, on HIGH and on LOW, before leaving it unattended to make sure the vessel operates correctly.
Remember to place the cooker on a cookie sheet, granite counter top, the stove top, or a similar surface. The bottom can get quite hot.
Slow cooker recipes often say to brown meat before adding to the slow cooker, but this isn’t necessary, though it gives meat a nice color. If you add paprika to chicken before putting it in the slow cooker, a brown color is created while cooking.
Flouring meat before adding it to a slow cooker helps to keep it moist and thicken the sauce.
Don’t lift the lid while cooking, or the food will take longer to cook.
A few of the areas where a slow cooker does not perform as well:
– Large cuts of meat such as boneless prime rib or leg of lamb are still best when oven roasted.
– Except for stews and chowders, the slow cooker does not cook fish very well.
– The slow cooker collects a lot of the juices since the steam does not escape during cooking and these juices can become diluted and watery, which can affect the flavoring of the food.
– If not careful, a slow cooker can overcook food, especially some of the more tender meats and poultry.
Cooking For Two
Most slow cooker recipes are intended to serve four to six people, so cooking for two usually requires recipe adjustments. Generally, you can just cut a recipe in half, but be careful about quantities of spices and texture ingredients like baking powder and eggs. If the recipe already calls for a small amount of spices or herbs (like 1 tsp. oregano) you can probably leave the original amount, even for a smaller recipe. If you reduce spices too much, you’ll end up with bland food.
Remember that smaller portions also cook faster. It helps to be around the house the first time you try a new recipe so you can check its progress, but this isn’t always possible. For two-person meals, plan to reduce the heat or cooking time, or sometimes both. Cook your food for about three-quarters of the time the larger recipe suggests, and turn down the heat one or two notches to avoid scorching. If you’re going to be at work all day, put the crock pot on a low setting. You can always turn the heat up to finish the meal when you get home, but if your food is burnt or overcooked, there’s not much you can do.
Another option for two-person cooking is to make the larger serving recipe and freeze the leftovers. Extra food can be frozen in individual or two-person portions and thawed at your convenience, saving you even more time.
Slow Cooking Recipes
The recipes below are designed to take advantage of what a slow cooker does best – long, low-heat cooking with lots of moisture. They do not require multistep preparations and can be assembled the night before, refrigerated in the cooking dish and placed on the cooking vessel just before you leave for work.
Slow Cooker Italian Pork Chops 
6 servings
Ingredients:
- 1 medium onion, chopped
- 6 pork rib chops (with bone), cut 1/2 inch thick (about 2-1/2 pounds), trimmed of fat
- 2 teaspoons dried Italian seasoning
- 4 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 28 ounce container Pomi chopped tomatoes
- 2 tablespoons balsamic vinegar
- 2 medium zucchini or 2 bell peppers, cut into 1-inch pieces
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 4 ounces dried orzo pasta, cooked according to package directions
Directions:
Place onion in a 5- to 6-quart slow cooker. Place half of the pork chops on top of the onions. Sprinkle with half of the Italian seasoning, garlic, salt, and pepper. Repeat layering with remaining pork chops, Italian seasoning, garlic, salt, and pepper. Top with tomatoes and balsamic vinegar. Add zucchini or pepper pieces to cooker.
Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours.
Using a slotted spoon and tongs, transfer meat and vegetables to a serving platter; cover and keep warm. In a medium saucepan stir together cornstarch and the cold water; stir in cooking juices from cooker. Cook and stir over medium heat until thickened and bubbly; cook and stir for 2 minutes more. Serve over meat and vegetables. Serve with orzo.
Slow Cooker Italian Chicken Pasta Soup
Ingredients:
- 1 1/4 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup diced carrots (about 2 medium)
- 1/2 cup finely chopped onion (1 medium)
- 1/2 cup halved pitted ripe olives
- 2 cloves garlic, finely chopped
- 1 carton low sodium chicken broth (32 ounces)
- 1 can low sodium Italian-style diced tomatoes, undrained (14 1/2 ounces)
- 1/2 cup uncooked small shell pasta
Directions:
Mix all ingredients except pasta in a 3 1/2- to 4-quart slow cooker.
Cover and cook on Low heat setting 8 to 10 hours.
About 30 minutes before serving, stir in pasta. Increase heat setting to High. Cover and cook 20 to 30 minutes or until pasta is tender.
Slow Cooker Lentil Stew with Polenta 
Ingredients:
- 1 1/2 cups brown lentils, picked over and rinsed
- 2 onions, sliced
- 1 large green bell pepper, diced
- 4 cloves garlic, sliced
- 1 28 oz container Pomi chopped tomatoes
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon fine sea salt
- 1 1/2 cup vegetable broth
- 1 tablespoon balsamic vinegar
- 1 cup quick-cooking polenta or substitute 1 (18-ounce) tube of store bought polenta, sliced into 1/4-inch rounds
Directions:
Layer lentils, onions, bell pepper and garlic in the bottom of a 4- to 6-quart slow cooker. Pour in the tomatoes and sprinkle with oregano, crushed red pepper flakes and salt. Pour in broth and vinegar, cover and cook on low until lentils are very tender, about 7 hours.
Prepare the polenta according to package directions and serve with the stew. If you like firm polenta instead of soft, then follow these directions:
When polenta is thick and smooth, pour it into an 8 inch greased square pan. Spread the polenta evenly. Bake in a 350 degree F. oven for 15 to 20 minutes. Remove from oven and allow to cool in the pan. Cut into serving pieces.
Heat store bought polenta slices before serving
Slow Cooker Chicken in Wine Sauce 
Ingredients:
- 4 medium red-skin potatoes, quartered
- 4 medium carrots, cut into 1/2-inch pieces
- 2 stalks celery, cut into 1-inch pieces
- 1 small onion, sliced
- 3 pounds chicken thighs or drumsticks, skinned
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon. dried rosemary, crushed
- 1/2 teaspoon dried thyme, crushed
- 1/4 teaspoon black pepper
- 1 clove garlic, minced
- 1 cup low sodium chicken broth
- 1/2 cup dry white wine
- 1 tablespoon butter or Smart Balance blend
- 3 tablespoons Wondra all-purpose flour
- Snipped fresh thyme (optional)
Directions:
In a 5- or 6-quart slow cooker place potatoes, carrots, celery, and onion. Place chicken pieces on top of vegetables. Sprinkle with parsley, salt, rosemary, thyme, pepper, and garlic; add broth and wine.
Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 hours. Using a slotted spoon, transfer chicken and vegetables to a serving platter; cover with foil to keep warm.
For gravy:
Strain juices into a large saucepan and whisk in flour and add butter. Turn on heat and cook and stir until thickened and bubbly. If desired, sprinkle chicken and vegetables with snipped thyme. Pass gravy with the chicken and vegetables. Makes 6 servings – (3 1/2 ounces cooked meat, 1/3 cup gravy, and 3/4 cup vegetables).
Slow Cooker Ratatouille 
Ratatouille is versatile and can be used on pizza, pasta or as part of a casserole or a lasagna.
Ingredients:
- 2 large onions, cut in half and sliced
- 1 large eggplant, sliced, cut in 2 inch pieces (peel if you prefer)
- 4 small zucchini, sliced
- 2 garlic cloves, minced
- 2 large green (or any color you like) bell peppers,seeded and cut into thin strips
- 2 large tomatoes, cut into 1/2 inch wedges
- 1 (6 ounce) can tomato paste
- 1 teaspoon dried basil
- 1/2 teaspoon oregano
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon olive oil
- 1/4 – 1/2 teaspoon crushed red pepper flakes
Directions:
Layer half the vegetables in a large crock pot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes.
Next sprinkle half the basil, oregano, parsley, salt and pepper on the veggies.
Dot with half of the tomato paste.
Repeat layering process with remaining vegetables, spices and tomato paste.
Drizzle with olive oil.
Cover and cook on LOW for 7 to 9 hours.
Place in serving bowl and sprinkle with freshly grated Parmesan cheese.
May freeze up to 6 weeks.
Slow Cooker Country Italian Beef 
6 to 8 servings
Serving Size: 1 2/3 cups
Ingredients:
- 2 pounds boneless beef chuck pot roast
- 8 ounces tiny new potatoes, halved or quartered
- 2 medium carrots or parsnips, peeled and cut into 1- to 2-inch pieces
- 1 medium onion, chopped (1 cup)
- 1 medium fennel bulb, trimmed and cut into 1/2-inch-thick wedges
- 1 teaspoon dried rosemary, crushed
- 1-14 1/2 ounce can low-sodium beef broth
- 1 cup dry red wine
- 1 – 6 ounce can tomato paste
- 2 tablespoons quick-cooking tapioca
- 1/2 teaspoon black pepper
- 4 cloves garlic, minced
- 1 cup fresh basil leaves
Directions:
Trim fat from roast. Cut roast into 2-inch pieces; set aside. In a 4- to 5-quart slow cooker combine potatoes, carrots, onion, and fennel. Add meat to cooker; sprinkle with rosemary.
In a medium bowl whisk together broth, wine, tomato paste, tapioca, pepper, and garlic. Pour over all meat and vegetables in cooker.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in basil just before serving.
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The modern slow cooker was developed by Rival Industries with the trademarked name Crock Pot. This name is sometimes used informally to refer to any slow cooker. Rival purchased and refined the design of a bean-pot called the Beanery from Naxon Co. of Chicago.
In the early ’70s, the Rival Company, known for its “Juice-O-Mat,” “Ice-O-Mat,” and “Can-O-Mat” convenience appliances, resurrected the idea of slow cooking. The company acquired the rights to the “Beanery,” a primitive slow cooker, and gave the appliance a much-needed makeover. The Crock-Pot slow cooker was born.
The timing couldn’t have been better. During the energy crisis of the 1970s, Americans were encouraged to conserve electricity, and Crock-Pots operated at a very low wattage. In addition, many women were abandoning their traditional roles as homemakers and the Crock-Pot and its motto—”Cooks all day while the cook’s away”—fit their new lifestyle.
The slow cooker is a versatile appliance that’s just as suited to vegetarian foods as it is meat and poultry, everyday meals, and entertaining occasions. You can make hearty, healthy dishes for the whole family. Simply add ingredients to the slow cooker, get on with your day, and come home to a kitchen filled with tempting aromas.
The slow cooker, which is essentially an electric pot with a stoneware insert, can do what no oven or stovetop burner can: cook food at consistently low and even temperatures for what might be as long as 10 or 12 hours. Dinner cooks while you’re out.
Flavor is one of the big advantages to meals you cook in the pot. You can get a deeply flavored meal at the end of an 8- or 10-hour slow simmer. Time-saving is another reason for the slow cooker’s popularity. Plus, they’re practical, since a slow cooker holds up to five quarts, you can definitely plan to have leftovers.
There is planning involved, however. The pot is perfect for cheaper cuts of meat that need long, gentle cooking to become tender: beef short ribs, brisket, pork shoulder, and lamb shanks. Fish and dairy products, however, don’t fare as well; both will break down during the cooking. Chicken can get mushy, so pay strict attention to cook times for chicken recipes.
Always put vegetables in first. Vegetables take longer to cook than meat does, so for layering purposes, start with vegetables, then meat, and finally seasonings and small amounts of liquid. To prevent overcooking, fresh dairy products, pasta, or instant rice should be added during the last 30 minutes of cooking time, or as your recipe directs.
Judith Finlayson, author of Slow Cooker Comfort Food: 275 Soul-Satisfying Recipes and The Vegetarian Slow Cooker: Over 200 Delicious Recipes, answers some slow-cooker questions.
How do I prevent meat from drying out?
To prevent poultry from drying out, use chicken thighs—they have more fat and won’t dry out as quickly, says Finlayson. Cook thighs for about six hours and breasts for a maximum of five hours on low heat. Beef, depending on the cut, is much more forgiving, she says. For better results, use stewing beef, short ribs, or brisket as opposed to a rib steak or a sirloin.
How can I prevent flavors from becoming muddy?
“Start with a good recipe and quality ingredients and you will be a long way from having muddy flavors,” says Finlayson. For fresher flavors, add chopped herbs and vegetables with shorter cooking times about 10 minutes before the meal is ready.
How can I clean my slow cooker without lots of soaking and scrubbing?
Though the slow cooker’s insert can be heavy, cleaning shouldn’t be a problem. Slow cookers retain moisture which should prevent scorching on the bottom, says Finlayson. Difficulty cleaning may indicate a technical issue such as the heat being on too high for too long.
Can I cook frozen meats in my slow cooker?
Cooking frozen meats in the slow cooker is an absolute no, says Finlayson. Harmful bacteria that can cause foodborne illnesses, flourish in moist environments at temperatures between 40 and 140 degrees Fahrenheit. Using frozen meat may cause food to remain at an unsafe temperature for too long.
Is it safe to leave the slow cooker on when I’m not home?
Leaving the slow cooker on is perfectly safe. In fact, it’s comparable to leaving a light bulb on while you’re out, says Finlayson.
Why does my food get overcooked, even on the low setting?
Slow cookers are all manufactured differently and they don’t all cook at the same pace, says Finlayson: “Know your slow cooker. Use quality recipes, and if you are consistently cooking faster or slower, adjust your time accordingly.” Keep in mind: There are no precise guidelines, and it may take a bit of trial and error to fix the issue.
Can I cut a slow cooker recipe in half?
If cutting a recipe in half, you should also reduce the size of your slow cooker so that the heat distributes evenly, says Finlayson. If you only own one slow cooker, make the whole recipe and freeze the leftovers or stick to soups and stews, since the size of the slow cooker isn’t as important as it is when cooking grains.
Chicken Cacciatore
Makes: 6 servings
Cook: 6 hrs to 7 hrs (low) or 3 to 3 1/2 hours (high)
Ingredients
- 1/3 cup all-purpose flour
- 3 1/2 to4 pounds of meaty chicken pieces (breast halves, thighs, and drumsticks), skinned
- 2 tablespoons olive oil
- 2 cups thinly sliced fresh cremini and/or button mushrooms
- 1- 14 1/2 ounce can low sodium diced tomatoes
- 1 1/4 cups chopped green bell pepper (1 large)
- 1 cup chopped onion (1 large)
- 1 cup chopped carrots (2 medium)
- 1/2 cup dry white wine
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons snipped fresh basil
- 2 tablespoons snipped fresh Italian (flat-leaf) parsley
- 1 teaspoon fresh thyme leaves
- Pasta, cooked, optional
Directions
Place flour in a plastic bag. Add chicken pieces, a few at a time, shaking to coat. In an extra-large nonstick skillet, heat oil over medium-high heat. Cook chicken, half at a time if necessary, in hot oil about 12 minutes or until browned, turning occasionally. Transfer chicken to a 5- to 6-quart slow cooker.
Add mushrooms to skillet; cook and stir over medium-high heat for 3 minutes. Transfer mushrooms to cooker. Add drained tomatoes, bell pepper, onion, carrots, wine, salt and pepper to mixture in cooker.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Before serving, stir in basil, parsley and thyme.
Serve over pasta with salad on the side or skip the pasta and serve with Italian bread.
Slow-Cooker Spinach and Ricotta Lasagna With Romaine Salad
Serves 6
Total Time: 4hr 15m
Ingredients
- 2-10-ounce packages chopped frozen spinach, thawed and squeezed to remove excess moisture
- 1 cup ricotta
- 3/4 cup grated Parmesan (3 ounces)
- 3 cups marinara sauce, see post: http://jovinacooksitalian.com/2012/04/19/hello-world/
- 6 regular lasagna noodles (not no-boil)
- 1 1/2 cups grated mozzarella (6 ounces)
Salad
- 2 tablespoons olive oil
- 2 teaspoons red wine vinegar
- kosher salt and black pepper
- 1 small head romaine lettuce, cut into strips (about 8 cups)
- 1 cucumber, thinly sliced
- 1/2 small red onion, thinly sliced
Directions
In a bowl, mix together the spinach, ricotta, and ½ cup of the Parmesan. In a second bowl, mix together the marinara sauce and 1/2 cup water.
Spread 3/4 cup of the marinara mixture in the bottom of a 4- to 6-quart slow cooker.
Top with 2 noodles (breaking to fit), 3/4 cup of the remaining marinara mixture, half the spinach mixture, and 1/2 cup of the mozzarella; repeat.
Top with the remaining noodles, marinara mixture, mozzarella, and Parmesan.
Cover and cook on low until the noodles are tender, 3 ½ to 4 hours.
In a large bowl, whisk together the oil, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the lettuce, cucumber, and onion. Toss to combine and serve with the lasagna.
Tip: If your slow-cooker insert is broiler-safe, broil the cooked lasagna until the cheese is golden, 3 to 5 minutes.
Italian Meatball Stew 
Total Time: 5 hrs 10 mins
Servings: 6
Ingredients
- 1 1/2 lbs extra lean ground beef or turkey
- 1/2 cup fine dry breadcrumbs
- 2 eggs, slightly beaten
- 1/4 cup milk
- 2 tablespoons Parmesan cheese, grated
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 garlic cloves, crushed
- 1 (6 ounce) can tomato paste
- 2 cups low sodium beef broth
- 1/2 teaspoon seasoning salt
- 1/2 teaspoon oregano, crushed
- 1/2 teaspoon dry basil, crushed
- 1 (16 ounce) package frozen Italian style vegetables, defrosted
Directions
In a large bowl combine beef, bread crumbs, eggs, milk, cheese, salt, pepper and garlic. Form into 2 inch balls. Place meatballs in bottom of crock pot.
Combine tomato paste, broth, seasoned salt, oregano and basil. Pour mixture over meat. Cover.
Cook on low 4 1/2 to 5 hours. Stir in vegetables. Cover and cook on high 10-15 mins until mixture is hot.
Slow-Cooker Bean and Barley Soup 
Ingredients
- 1 cup dried Great Northern beans, picked over and rinsed
- 6 cups water
- 1 (14-ounce) can no salt added diced tomatoes
- 3 garlic cloves, smashed
- 2 ribs celery, chopped
- 2 medium carrots, chopped
- 1/2 medium onion, chopped
- 1/2 cup pearl barley
- 1 bay leaf
- 1 1/2 tablespoons kosher salt, plus additional for seasoning
- 2 teaspoons dried Italian herb blend
- Freshly ground black pepper
- 1/2 ounce dried Porcini mushrooms, optional
- 3 cups baby spinach leaves (about 3 ounces)
- 1 cup freshly grated Parmesan
- 1 tablespoon balsamic vinegar
- Extra virgin olive oil
Directions
Put beans, water, tomatoes and their juices, garlic, celery, carrots, onion, barley, bay leaf, 1 1/2 tablespoons salt, herb blend, pepper, and Porcini mushrooms (if using) in a slow cooker; cover and cook on LOW until the beans are quite tender and the soup is thick, about 8 hours.
Stir in the spinach, cheese, and vinegar, cover, and let the soup cook until the spinach wilts, about 5 minutes. Taste and season with salt and black pepper, to taste.
Ladle the soup into warmed bowls and drizzle each serving with olive oil.
Italian Smothered Steak
Makes 6 servings
Ingredients
- 2 lb. boneless beef round steak
- 1/4 teaspoon seasoned salt
- 1/4 teaspoon pepper
- 1 medium onion, sliced
- 1 jar (26 oz) tomato pasta sauce or homemade marinara sauce, see post: http://jovinacooksitalian.com/2012/04/19/hello-world/
- 1 package (9 oz) refrigerated cheese-filled tortellini
- 1 medium zucchini, cut lengthwise in half, then cut crosswise into slices (about 1 cup)
Directions
Cut beef into 6 serving-size pieces; sprinkle with salt and pepper. In 3- to 4-quart slow cooker, layer beef and onion. Pour pasta sauce over top.
Cover and cook on Low heat setting 8 to 9 hours.
About 20 minutes before serving, stir in tortellini and zucchini. Increase heat setting to High. Cover and cook 15 to 20 minutes or until tortellini are tender.
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- Slow Cooker Monday (adashofdomestic.wordpress.com)
- Slow Cooker Recipes for Summer (planetpookie.com)
- The Trick to Spending Less Time Cooking (self.com)
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