You may know this dish as pancit. Depends on what kind of restaurant you visit or where you’re from. It’s difficult memorizing the names of all the foreign dishes you like unless you eat out a lot…or you cook them yourself. I honestly didn’t even know the name of this dish until I was an adult trying to duplicate something my mom had cooked on occasion while I was growing up. I had to ask her, describing it as best I could not knowing the name of mushrooms she used but only how they crunched in my mouth; the noodles by how she prepped them before cooking.
Mixing favorite veggies in an attempt to make a one-pot dinner resulting in our new favorite lasagna; although, I have to wonder if the new marinara sauce is to blame.
8 0z Lasagna (half a box) noodles
One eggplant, 3/4 skin removed (potato peeler works nicely) and cubed
8 oz sliced mushrooms
Handful (about 4 oz) of spinach, roughly chopped
One jar (40 oz) of Victoria White Linen Marinara Sauce
One shallot, chopped
4 cups mozzarella cheese, divided
8 oz cottage cheese
3/4 cup Parmesan cheese, divided
Leftover chopped tomatoes (about 7 oz canned)
3 cloves garlic, minced
Salt and pepper
Layer in Crock-Pot on High for 3 ½ hours.
I began with browning the ground turkey in olive oil on medium-high heat with salt and pepper 1/4-½ teaspoon of each. After draining the excess fat, add chopped shallots to the pan, stir in. Add eggplant, salt and pepper (1/4-½ teaspoon). Sauté until the eggplant is translucent.
Coat inside of Crock-Pot with cooking spray. Add ingredients from pan to pot.
Oops, forgot to sauté the mushrooms! Into the pan they go with a little olive oil and salt and pepper until translucent!
I almost forgot garlic, too! Right on top of the cooked mix worked out perfectly. (photo below)
Minced garlic, then chopped tomatoes, sautéed mushrooms, and marinara sauce. Generally when you do lasagna, you layer it three times, but I was running out of time. I needed to get the cooking time going on the Crock-Pot for this meal to be ready for dinner. I did two layers with the mushrooms and tomatoes only in the bottom layer and spinach only in the top layer.
The first layer is always sauce, so since I had half of the meat and veggies already in the pot, I added the tomatoes and half of the sauce over it. Then all of the mushrooms, a layer of pasta, 4 oz cottage cheese, 2 c mozzarella, ½ c Parmesan. Repeat meat mixture, sauce, add spinach, continue with remaining cheese. Cover and cook.
With the holidays in mind, I thought the kids might enjoy this for breakfast while they were waiting for me to wake up, so they could open Christmas presents. Well, I didn’t get to making this–the store was completely sold out of molasses, go figure. I didn’t give up.
Here is it put together a week later, and the bulk of the finished recipe was frozen for future consumption.
The oatmeal, spices, salt, and molasses together remind me of a dessert with chocolate drizzle!
Because I did not have steel-cut oats as the recipe suggests and used old-fashioned oats, I cut the water in half and had the rest of it ready to add as I checked on the oatmeal after an hour. It was looking pretty good, but still had a couple hours to go, so I added two more cups of water.
The spices are beautifully mingling together waiting to be added to the pot.
The results were a little watery, a little too heavy on clove for me as well as unsweetened. I recommend only using no more than five cups of water if you used old-fashion oats like I did and adding milk and your favorite sweetener when the oatmeal is ready to eat.
In an effort to change things up a little, I made mahi instead of chicken; instead of rice, I made quinoa. I thought I’d try to cheat with quinoa, and cook it on the rice cooker. It worked! So easy, so delicious!
Three frozen fillets into the pot with salt and pepper (half a teaspoon or so of each). Fresh mushrooms on top.
Add some olive oil and red pepper flakes (about a teaspoon per fillet).
I waited until the last hour to add the spinach. It wilts quickly and will continue to wilt from the steam and heat if you don’t plate it once the dish is done.
Oh yes! Perfectly cooked mahi every time! Do you see how the fish flakes (I used a fork to break a piece in half)?
Quinoa in the rice cooker? It came out perfectly! It may not have much flavor unless you use some kind of stock. I always have Better Than Bouillon in my fridge, so in it went. Two parts liquid per part quinoa. For rice, I always make three cups dry to four cups water (I’ve been doing that since I was 10 years old, so…).
I was surprised with how flavorful this meal was with so little seasoning.
Did somebody say chocolate?! Until I saw this recipe, I had only heard of chocolate added to mole in a savory dish. This was surprisingly fantastic! I’m not sure if it was the cocoa or if it was the right balance of spices, but this may be may favorite chili yet.
Begin, of course, with sautéing the shallots and browning the and ground turkey.
Add the spices and seasoning, tomatoes…
Toss in the cooked ground turkey and shallots.
All those spices and seasoning, yes!
Crock-Pot Slow Cooker Recipes binder, p.120
Too easy! The chicken was already perfectly cooked in the Crock-Pot but with only salt and pepper as seasoning, and I wanted to add a sauce or additional seasoning so that we weren’t just having “roast chicken” again. I put it in the fry pan with some olive oil to brown both side, but as I was browsing recipes for chicken, I found this quick and minimal recipe. All I had to do was add thyme and Parmesan cheese!
I made a mess with how quickly this was done. I could have used a lower heat and waited a little longer before flipping the chicken; then I wouldn’t have the little pieces tear away and stick to the pan, but the resulting flavor was delicious! The thyme infused olive oil and chicken, and the Parmesan cheese gave it a little crust and a little salty taste, but just the right amount. Yum!
Steam some green beans in a bag quickly in the microwave (about three minutes) with some salt and pepper. You could add a sprinkle of Parmesan cheese to tie it all together, as they say in cooking, et voila!
Chicken cooked ahead of time to perfection in the Crock-Pot with salt and pepper. Browned in the skillet with butter and garlic.
Add mushrooms and cream cheese.
Allow to simmer while cooking pasta.
Use your favorite pasta. Cook to al dente.
Cover in chicken and sauce. Serve.
Here’s the recipe I used as a guide.
You know how the grocery store makes fresh baked bread usually French bread which they put out at the end of the day or the next day on a Reduced Price rack? That bread is perfect for French Toast!…or croutons, depending on what your cooking.
This is too complicated for me. Leave it in the fridge overnight? French Toast is very simple once you get the jist of it. The bread needs to be relatively saturated in the egg-milk wash, and the wash should be seasoned with cinnamon at the very least. I never add sugar to my French toast but I highly recommend it for compote, so…I’m forgoing the recipe’s overnight soak and adding half of the listed sugar.
I made sure to drizzle milk over each piece of bread and then did my best with that following with the eggs.
In an effort not to make extra work for myself by dirtying more dishes, I measured the milk in a measuring cup, added the vanilla extract to that, swirled it around and poured it over the bread. I added the eggs separately using the same measuring cup, cracking the eggs into it and then whisking them with the salt. I don’t like to crack open eggs into that much liquid I may not be able to replace in the case of finding a bad egg. I made that mistake a long time ago, 20 years maybe. Not something you forget!