What did you cook today?

My dad used to fry those in butter, when I found them in our field, when I was a kid.

 

I've got vegetarian lasagna going in the slow cooker. Y'all didn't tell me how long it takes to put together! I was figuring on half an hour for prep time, but it took me 1-1/2 hours! With cleanup, it was 2 hours. So dinner will be a bit late today. Here's a few steps. I'll take a pic of the finished product later. If I remember.


The portobellos were huge! I cleaned out the gills to avoid the bitter taste they can impart.




Portobellos and zucchinis sliced. I wasn't sure if the mandoline would work for the mushrooms but it sliced them perfectly.




Mixed in with the fresh chopped baby spinach and ricotta and egg, one of the layers in the crockpot.




All layed up in the crockpot. The last of the shredded cheese will go in at the end.





Some points… from reading the comments section and what people said here. I drained the tomatoes, and put in a couple of tablespoons of tomato paste so the dish wouldn't become soupy. And I added herbs and spices, which I usually do anyway since the canned tomatoes I use are salt free.I put in half the mozzarella and ricotta to keep the sodium level down. I used regular lasagna noodles because I don't like whole wheat pasta. And I'm cooking it for 3 hours on high. We'll see how it turns out. Between the long prep time and the high sodium (even with salt free tomatoes and less cheese), it's the cheese that does it, I doubt I'll make it very often. Besides not having to cook the noodles, it doesn't save much time. And then you have to wait 3 hours for it to be done. It's not a typical slow cooker meal where you can put it on in the morning and have it ready for dinner. You have to make sure you're back in 3 hours, not enough time to do too much, but it's not a quick one hour like an oven lasagna.

 

Well, that was delicious! I'm impressed how well the noodles come out. The 3 hours still bothers me, especially with my schedule. I sleep during the day, so I need something either longer so I can put it on in the morning and have it ready for late afternoon to evening, or something quick I can make after I wake up. I'm thinking I can probably cook it on low for about 6 hours. I found it was a tad soupy on the bottom so the 6 hours would probably soak that liquid up as an added bonus. That's what I'll try the next time I make it. And it is nice not to have to cook the noodles. I don't like pre-cooked noodles, I find them pasty tasting, but regular noodles in the crockpot turned out perfectly.

I think I'd also put in some parmesan and romano cheese in the layers and on top, and cut back the mozzarella on top from one cup to 1/2 cup to balance out the sodium, and put whole fresh basil leaves in at the end, just under the shredded cheese you add when it's done. Something else I'd try is instead of the canned diced tomatoes, use fresh sliced tomatoes, just lay them out in the layers, not mix it into the tomato mixture. I'd still keep the one can of puréed tomatoes for the extra moisture and for a bit of a sauce. I might even try making a quick and simple lasagna with only sliced tomatoes, ricotta and shredded cheese in the layers. You can really play around with this recipe, knowing that the noodles turn out so well.

 

I'm at work and have a chicken in the smoker.

C/S,
Rev J

 

For hangover cure I cooked up a few cheap store bought sizzle sausages. Some rookwürst, diced that up. Threw some bacon all together. Fried it all up together. Scrambled eggs with melted cheese, all ontop of two grilled cheese toast pieces.

Tomato soup I made for dinner thickened up with cream. Then added elbow pasta and cocktail Franks diced up.

 

Chicken chili with chicken (duh), sweet peppers and a habanero pepper, white beans, diced tomatoes, onions and garlic. It was tasty!

 

I left my veggie lasagna in the slow cooker for about 4 - 5 hours. It also only took me about 35 - 40 minutes to put together....i bought pre sliced mushrooms, though.

 

Yeah, those huge mushrooms took me an extra 45 minutes to slice. :-D I'm going to use cremini next time. I prefer the taste and texture. I know they use portobello because they're a meatier mushroom and used a lot as meat replacement in vegetarian dishes. But I don't want my vegetarian meals meaty! I want to replace the spinach too. I'm not fond of it in lasagna or on pizza. What else can I substitute? Maybe I'll use beets. lol Ok, I'm kidding. Hey, if Secret and GlenGlen can put beets on their hamburger...

Was that on high or low? I like my noodles firmer so tend to undercook. They came out perfectly in 3 hours. My crockpot does tend to run hot though. I was also impressed how the contents stuck together so well. I thought it would come out loose, falling apart. But it held together nicely.

 

It was on high. I think my crockpot runs cooler, as things seem to take longer than average to cook.

In regards to a replacement for spinach.....hmmmm...what about kale? I don't work with kale much, so I'm not sure how that would turn out. Im a huge fan of spinach because I want the iron. I also quite like mushrooms, and don't find them meaty at all. You could try eggplant.....dice it up into little cubes.

Something funny - word has gotten out in my social circle that I make a mean slow cooker lasagna! As a result, I've got friends coming over tomorrow for lasagna dinner, and then another lasagna dinner planned towards the end of the month. I had no idea lasagna was the key to so many hearts!

 

Today after bootcamp I made a massive salad for myself, and a roast chicken for husband. I even carved it for him (which I hate doing but I know he really appreciates it, so I guess I don't actually mind all that much).

 

Last night I made spaghetti and a peach crumble.

 

I have seen these and the next time I do I am going to try it. It sounds like something I would enjoy! Thanks

I am kinda fussy about veggies so I am not a fan of slow cookers for only veggies. I do soups, stews and stuff in it but I like my veggies done in the oven as it is a texture thing. Weird I know.

Night before last I made chicken souvlaki with the fixings.



Last night I made a chicken stoup.

 

I meant portobellos specifically. I love mushrooms too, but I prefer cremini, I find they have an earthier flavour and I prefer the texture. I think portobellos are used a lot in vegetarian dishes because of the texture, a meaty texture as opposed to meaty taste. But I find the taste blander than other mushrooms.

Eggplant, good idea! I love eggplant. I think I might try broccoli in lieu of the spinach. I don't mind spinach, just not in my pasta or pizza. Kale I don't like at all. I wonder if collard greens or beet greens would be good. I might try that as well. I'll probably be making a lot of lasagnas this winter. lol

 

I reheated stir fry. That counts!

 

My Salisbury Steaks are almost done.

I'll put green beans and baked potatoes with them.


https://www.youtube.com/watch?v=7BgOXRShxaU

 

Chef approves!

C/S,
Rev J

 

I've got some boneless, skinless chicken pieces in the crock pot, with pineapple juice, soy sauce, brown sugar, garlic, and ginger. I guess it would be called a version of Hawaiian Chicken.

I'll make rice or baked sweet potatoes to go with it.

I'm going to make a pineapple upside down cake later.

 

I made potato soup in the crockpot today for the first time. It turned out delicious! I used new potatoes so even 8 hours on low wasn't enough time. I turned it up to high and cooked it another 2 hours. I puréed it at the end, but left it pretty chunky. It's a very simple recipe. I leave the skins on for extra nutrients and fibre so it really speeds up prep time.

 

I finally got to making a salt free pizza dough. I made a few batches in the breadmaker and froze them. I added garlic powder and a salt free all-purpose seasoning to the flour for some flavour. I'll report back when I take a batch out to actually make the pizzas. But the dough came out really well and smelled wonderful.






I wrapped the balls in wax paper with some flour on it to keep it from sticking and put them in freezer bags and into the freezer. I have enough for 6 pizzas.

 

I made some boneless, skinless chicken pieces in the crockpot with Lipton Onion Soup Mix and butter.

I also made some Buttered Egg Noodles. I made a bed of them and put a shredded chicken breast in it.

It really hit the spot.