garlic – Page 18 – The Pajama Chef

Crockpot Saucy Italian Chicken

November 16, 2011July 27, 2015 Sarah

I have a love-hate relationship with my crockpot. On the one hand, it is might convenient for whipping up a delicious dinner in a flash, with little to no effort on my part. On the other hand, leaving a hot appliance [yes, even on the low setting it gets h-o-t] on all day on a kitchen counter within easy reach of the cat makes me nervous. I have a fear of fire and just get concerned. Using the crockpot also seems like an easy out sometimes, since it’s not “real” cooking. But alas. Sometimes, I put my fears to rest and pull out the crockpot for, dare I say, a quick and easy dinner.

My Crockpot Saucy Italian Chicken, despite how the taste may make you believe, was not the work of hours slaving away in the kitchen, pouring over complicated recipes. Rather, it was mixing pantry ingredients, spices, herbs, and chicken in the crockpot and hoping for the best. And boy–was it the best! I didn’t exactly use a specific recipe. I had some chicken thighs that I had previously frozen that needed to be used up, so I googled “chicken thigh crockpot recipes.” Problem was, many of those recipes used things like powdered onion soup mix, Italian dressing, and/or other packaged seasoning mixes that I certainly did not keep on hand, as the recipe creator assumed everyone did.

So, I thought about the flavors I was looking for and decided to wing it. The result was a flavorful blend of Italian-seasoned chicken simmering all day in a tomato sauce with olives, peppers, and onions. Right before dinnertime, cook up some noodles or rice for serving. You’ll know it’s time to do this when the smell is just so intoxicating that it gets to you and causes you to open the lid and take a big spoonful [even though you aren’t really supposed to open the lid of a crockpot early]. At this point, the chicken will be so tender that it falls apart with the touch of a spoon. The smell alone should be enough to get the family to the dinner table, so don’t hesitate. Make this today!

Crockpot Saucy Italian Chicken
printable version

Ingredients:

28 ounce can whole tomatoes, undrained
2 tablespoons tomato paste
1/4 cup Kalamata olives, drained
1 small bell pepper, chopped
1 small onion, diced
3 cloves garlic, minced
1/2 teaspoon dried marjoram
1/2 teaspoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/2 teaspoon dried red pepper flakes
1 teaspoon dried basil
2 pounds boneless, skinless chicken thighs
prepared pasta or rice, for serving
parmesan cheese, for serving

Directions:

Place tomatoes in a large crockpot. Using a dinner knife, cut each tomato in half. Add tomato paste, olives, pepper, onion, garlic, and herbs/spices. Stir to combine. Lay chicken out evenly over tomato mixture and stir to coat. Cook for 6-8 hours on low or 3-4 hours on high. Serve over pasta or rice.

Time: maximum of 8 hours and 15 minutes [15 minutes active]

Yield: 8 generous servings.

Main Dishes, Recipes, Soups

Roasted Vegetable Soup

October 10, 2011November 14, 2011 Sarah

Okay. So I’m going to forget for a few moments that it’s been in the 80s here in Indiana this week and last, and transport myself back to a time a couple weeks ago where the temperatures were barely in the low 60s and the rain was steadily pouring nearly every day. This requires a bit of willing suspension of disbelief, if you will.

Now that I’m back in those chilly early days of fall if only in my memories, I can recall a delicious soup that popped its way into my oven, onto my stove, and into my heart. A soup that requires little to no effort, sans some chopping, scooping, and measuring that yields a slightly spicy, thick, and comforting bowl of Roasted Vegetable Soup.

Now, despite my love of vegetables, I am by no means a Vegetable Soup kind of girl. Brothy soups are not for me. So when I saw this recipe pop up on my Google Reader, I was a bit skeptical. A soup just made out of vegetables? How much flavor can that really have? Sure, there are some herbs but what can they really do?

Oh, silly me. Clearly I forgot the lessons I learned with Roasted Tomato Sauce or any of the other roasted vegetable dishes I’ve shared on this ‘lil blog. Roasting vegetables makes all the difference. While cooking vegetable stovetop leaves them mushy and a little blah, roasting them brings out tons of flavor and that smooth, creamy texture that I love. This soup’s perfect for cozying up to on a cold, rainy evening, and is the best vehicle for endless bites of warm, crusty bread. Mmm, good!

I’m so glad I decided to give vegetable soup a try. What’s one food that you’re glad that you decided to try?

Roasted Vegetable Soup [from Good Cheap Eats]
printable version

Ingredients:

7 baby eggplants, halved lengthwise [about 3 1/2 cups; original used 1 large eggplant]
2 medium yellow squashes, halved lengthwise
1 medium zucchini, halved lengthwise
4 small sweet peppers [or 2 bell peppers], seeded and halved
2 large carrots, chunked
3 medium tomatoes, halved
4 large cloves garlic, peeled
1 small hot pepper [optional]
olive oil
freshly ground pepper and salt
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
1 bay leaf
4-6 cups chicken broth

Directions:

Preheat oven to 400 degrees. Place the vegetables–eggplant, squash, zucchini, peppers, carrots, tomatoes, garlic, and hot pepper–on a single layer on a rimmed baking sheet [or two, in my case]. Brush with a thin layer of oil and season with a generous amount of pepper and a little salt. Roast for 35-45 minutes, until tender and spotted with brown.

Add vegetables to a large stockpot, scooping pulp from eggplant, squash, and zucchini first. Add oregano, basil, and bay leaf, then pour in 4 cups chicken broth. Bring to a simmer and cook for 45 minutes or until vegetables are very tender.

Remove the bay leaf and discard. Use an immersion blender to blend soup until smooth. Alternatively, use a blender or food processor with caution since the liquid is hot. Add up to 2 more cups of broth if desired to thin. [I didn’t do this.] Serve warm with crusty bread.

Time: 1 hour 40 minutes [10 minutes active].

Yield: 5-6 servings.

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Pacific Natural Foods.

Main Dishes, Pasta, Recipes

Pumpkin, Sausage, and Spinach Lasagna

October 5, 2011October 17, 2017 Sarah

So, I’m not usually one to share a recipe the same day I make it, but today, I’ve made an exception… because pumpkin is just that good.

Behold, the glory that is Pumpkin, Sausage, and Spinach Lasagna! Or, as Ben is apt to call it, lasumpkin. But, with no offense to my handsome husband, “lasumpkin” just doesn’t sound that appetizing. In fact, it sounds a wee bit sketchy and gross. I think that’s why he chose that fine name for this dish… because he thought it would taste sketchy and gross and weird. See, the thing is, I’ve had my eye out on pumpkin lasagna recipes for over a year, since before I made this. I found several recipes floating around the internet here and here, but never really made them because they sounded too rich or just not my thing. So he’s had a year to ponder and fear the depths of “lasumpkin.” But he tried it. And liked it. For that, I am thrilled.

I’ll warn you at the outset–this is not your typical lasagna. Don’t be wary because of the pumpkin and nutmeg. This is not a dessert lasagna where fruit and chocolate hide underneath pumpkin-laden noodles. On the contrary, my Pumpkin, Sausage, and Spinach Lasagna is a fresh take on an old classic, and is most definitely a hearty, savory main course to remember.

For a fresh take on lasagna, look no further! Nary a tomato can be found in the sauce, but all other typical fixings are present–noodles, sauce, cheese, and meat. Like other savory pumpkin or squash dishes, a plethora of herbs and spices work hard to accent the chameleon-like abilities of the pumpkin puree to adapt to whatever taste palate is being summoned. The creamy sauce is further enhanced by the use of sweet Italian sausage instead of the average ground beef. The richness of the ricotta cheese is tempered by the addition of iron-rich spinach, thrown in at the eleventh hour to use up some greens on their way out. Best. decision. ever. If there’s ever a time to have a bright orange and green pasta dish, October is where it’s at! The spinach/ricotta layer reminded the husband think of spinach manacotti, which he apparently loves. Win/win for the familiarity card that got seconds of lasumpkin on the husband’s dinner plate.

So, all that being said [I must be long-winded tonight… or just excited.], I really hope you’ll give Pumpkin, Sausage, and Spinach Lasagna a try sometime in this fall season. Not only is pumpkin good for you with it’s beta-carotene, immune-boosting carotenoids, and abundant fiber and potassium, but it tastes good too–in sweet and savory dishes. So do me a favor and try it out soon. I’d love to know what you think!

Reader Question ~ Anyone else have crazy names for foods/recipes to share? Or am I alone in the land of lasumpkin?

Pumpkin, Sausage, and Spinach Lasagna [a Pajama Chef original]
printable version

Ingredients:

8 ounces lasagna noodles
16 ounces ground mild Italian sausage
1/2 cup onions, minced
3 cloves garlic, minced
29 ounces pumpkin puree
3/4 cup skim milk
1/4 cup loosely packed fresh sage, thinly sliced
1/2 teaspoon freshly ground black pepper
1/2 teaspoon nutmeg
1/4 teaspoon dried oregano
pinch salt
15 ounces part skim ricotta cheese
2 cups fresh spinach, packed tight
1 egg
8 ounces Mozzarella cheese, grated
1/2-2/3 cup Parmesan cheese, grated [I didn’t measure this…]

Directions:

Begin by boiling a large pot of water and preheating the oven to 400 degrees

Then, brown sausage in a deep skillet and drain fat. Set aside and saute the onions and garlic. Then return sausage to pan and add pumpkin, milk, sage, pepper, nutmeg, and oregano. Stir together and taste, adding salt and/or more pepper if necessary. Set aside.

When water is boiling, add noodles and cook to just under al dente.

Meanwhile, pulse together ricotta, spinach, and egg in a food processor until smooth.

When noodles are ready, assemble lasagna by spreading a thin layer of sauce in the bottom of a 9×13 baking dish. Top with a third of the noodles, a third of the spinach/ricotta mixture, and a third of the Mozzarella and Parmesan cheeses. Repeat twice, finishing with a layer of sauce. [I always skimp on the sauce in the layers, preferring to have plenty to cover the dish with and ensure that noodles don’t crisp in the oven.]

Bake lasagna for 35-40 minutes or until hot. Let cool for 5 minutes before serving.

Time: 65-70 minutes [30 minutes active].

Yield: 12-14 servings [leftovers are great frozen].

Main Dishes, Pasta, Recipes

Garlicky Pasta with Fresh Tomatoes and Basil

October 4, 2011 Sarah

Just so I don’t alienate any non-pumpkin lovers… here’s a gem of a dinner that is super fast, super tasty, and super healthy. Can it get any better than this?

I know I’ve been saying this all. summer. long. but being in a CSA is so awesome. I get so excited heading to the park each week to pick up my basket of fresh produce. The drive home is the perfect time to dream up things to make with the week’s haul.

Today’s dish is the result of one of those drives. I had just picked up a basket chock-full of juicy, ripe tomatoes, luscious heads of garlic, and the most incredible basil you ever did smell. This is late summer/early fall at it’s finest. I got home, did some googling and set my sights on a dinner of Garlicky Pasta with Fresh Tomatoes and Basil [try saying THAT three times fast. Whew! Takes me back to second grade tongue twisters!]. What definitely makes this dish is the freshness of the ingredients–they have so much personality and standing on their own that no meat is required to, excuse me, beef up this dish. Ha! Winter tomatoes and herbs? Blah central. Call in the chicken. But serve up this vegetarian pasta dish with a big ‘ole salad and some crunchy bread and you’ve got yourself a meal to impress even the toughest meat-loving critic. This pasta dish might not seem like much, but simplicity sometimes can’t be beat, huh?

Reader Question ~ How do you do simple in the kitchen?

Garlicky Pasta with Fresh Tomatoes and Basil [adapted slightly from Cooking Light via My Recipes]
printable version

Ingredients:

3 garlic cloves, minced
3 cups chopped tomatoes [I used a pint of cherry tomatoes + a couple roma tomatoes]
large handful chopped fresh basil
2 tablespoons grated fresh Parmesan cheese
extra virgin olive oil
freshly ground black pepper
6 ounce angel hair pasta

Directions:

Begin by setting a large pot of water to boil. While water is boiling, prepare your ingredients–mince the garlic, chop the tomatoes and basil, grate the cheese, etc. When water is ready, add pasta and set timer.

Then, pour a little olive oil in a large skillet set over medium-high heat. With about three minutes left in the pasta’s cooking life, add the garlic to the pan and saute for about 30 seconds. This should allow the garlic to begin cooking and smell fragrant, but not burn. Next add tomatoes, stirring gently to mix with garlic. Cook for about two minutes or until heated through. Stir mixture occasionally.

By now the pasta should be done. Drain and return to pot, then pour in tomato mixture and toss together. Fold in the basil and cheese, then season with pepper to taste. Serve immediately.

Yield: 3 medium servings or 2 generous servings.

Time: 20 minutes.

Beef, Main Dishes, Recipes

Not Your Summer Camp’s Sloppy Joes

October 19, 2010December 14, 2015 Sarah

Up until this past spring, I had a strong dislike for Sloppy Joes. I liked them well enough growing up, but working at a summer camp for two years–aka two summers’ worth of kid food–kind of killed any liking I had for childhood staples like Sloppy Joes. I had visions of salty, goopy, ketchup-y, messy sandwiches that came out of an industrial food service can. Don’t get me wrong, not all food at Camp T was bad. Some was pretty darn good! Others though, I chose to load up on the salad bar and PB&J and pray it was my night off so I could get some real food for dinner.

However, my distaste for Sloppy Joes changed after my mom mentioned she was making them and my sister said how good they were. After getting over the initial shock [if you knew my mom you’d be surprised to know she was making Sloppy Joes], I promptly got the recipe, made it for myself, and was hooked.

This Sloppy Joe recipe is sweet and savory and fast, perfect for a busy night. I love the slight crunch of the green pepper, and think this could be veggied-up some more… I just haven’t tried yet. Ben loads it up with extra hot sauce; I like mine as is. This is a great base recipe for Sloppy Joes that works as is or can be adjusted to meet your tastes. Enjoy!

Not Your Summer Camp’s Sloppy Joes

Servings: 6
Time: 30 minutes
Print

from The Neelys

Ingredients:

1 tablespoon canola oil
1 green or red pepper, diced
1 clove garlic, minced
salt
pepper
1 pound ground beef
4 ounces tomato sauce
1 1/2 tablespoons tomato paste
1/2 cup BBQ sauce [I use Sweet Baby Ray’s original–different kinds of BBQ sauce would give it a different flavor profile.]
1/2 tablespoon Worcestershire sauce
1/2 teaspoon hot sauce

Directions:

In a large skillet on medium heat, cook peppers and garlic in oil for about 3 minutes or until they are just getting soft. Season with a dash of salt and a generous amount of pepper. Add beef and cook through. Drain well. Add tomato sauce, tomato paste, BBQ sauce, Worcestershire sauce, and hot sauce. Stir to combine. Simmer about 10 minutes or until thickened. If needed, add a pinch of flour or cornstarch to thicken sauce to your liking.

Question of the Day: What was your favorite school lunch growing up? I bought lunch a few days a week, and breakfast for lunch day was always one of them! Sloppy Joes was not. In fact, I would always bring my lunch on Sloppy Joes day. If my school made Sloppy Joes this way, there would have been no contest. 🙂